Semolina Cheese Souffle

Ingredients

• Half a pint of milk
• One ounce and a half of parmesan cheese
• Two dessertspoonfuls of semolina
• Two eggs
• One ounce of butter
• Pepper
• Salt

Method

1. 1

   Put the milk and semolina into a saucepan and stir it over the fire till it boils; let it cook for about ten minutes; take it off, stir in the butter, the yolks of the eggs, and the grated cheese, and season with pepper and salt.

2. 2

   Whip the whites to a stiff froth and add them.

3. 3

   Butter a souffle dish, pour in the mixture, and bake in a moderate oven for fifteen to twenty minutes.

4. 4

   Serve immediately.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 42. The excerpt below is the record exactly as published.

SEMOLINA CHEESE SOUFFLE Ingredients Half a pint oi milk. One ounce and a half of par= Two dessertspoonfuls of semo° mesan cheese. Una. Two eggs. One ounce of butter. Pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.