Squash Souffle

Ingredients

• 2 pounds squash
• 2 cups cream sauce:
• 2 eggs
• 2 tablespoons butter
• 14 pound grated cheese
• 6 tablespoons flour
• 114 cups milk
• 14 cup cream
• salt and pepper
• dash nutmeg

Method

1. 1

   Peel, seed, and cube the squash.

2. 2

   Steam until tender, drain, and mash.

3. 3

   For the sauce, melt butter, blend in flour, and add liquids while stirring until smooth.

4. 4

   Season, add cheese and beaten egg yolks, and cook in a double boiler for 0.5 hour.

5. 5

   Mix with squash and fold in beaten egg whites.

6. 6

   Bake in a greased dish until crumbs are brown.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 19. The excerpt below is the record exactly as published.

Squash Souffle 2 pounds squash 2 cups cream sauce: 2 eggs 2 tablespoons butter 14 pound grated cheese 6 tablespoons flour buttered crumbs 114 cups milk 14 cup cream salt and pepper dash nutmeg

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