Cheese Soufflé
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 2 tablespoons butter.
- 3 tablespoons flour.
- 1/2 teaspoon salt.
- 1/8 teaspoon ground mustard.
- 1/4 teaspoon paprika.
- 1/2 cup scalded milk.
- 1/4 cup grated American cheese.
- Yolks 3 eggs beaten thick and light.
- Whites 3 eggs beaten stiff.
- PROCESS: Melt butter in a saucepan;
- add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly.
- Add grated cheese and when cheese is melted remove from range;
- add yolks of eggs and continue beating, then cut and fold in the whites of eggs.
- Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes.
- Serve at once.