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Cheese Soufflees

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take 3 tablespoonfuls flour, 1 of butter, a little chicken water or clear boiling water;
  2. cream the flour and butter together, pour chicken soup or boiling water over this till about the consistency of paste;
  3. take off the fire, let get cold, then put in fine-grated cheese (or English cheese), at the same time put in 5 yolks of eggs beaten up well in the batter, a little cayenne pepper and a little salt;
  4. beat the whites into a stiff froth;
  5. set them into a cool place, also the batter, but separately.
  6. When you send the dinner in beat the whites in with the batter and cook in moulds or paper cups or pudding-dish;
  7. let cook as speedily as possible and send directly to the table;
  8. must be served hot.