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Swiss Souffle Pie

A historical recipe from To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959).

A historical recipe

To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Project Gutenberg eBook #64687.

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 To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Digitised by Project Gutenberg, eBook #64687 (https://www.gutenberg.org/ebooks/64687). 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "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

  • 6 eggs
  • 6 egg yolks
  • 3 whites
  • 3 stiffly beaten egg

Method

  1. 1 recipe PARTY PATTY SHELLS ½ cup minced onion 2 tablespoons butter 6 eggs, separated 1 teaspoon Worcestershire sauce ¼ teaspoon pepper ¼ teaspoon dry mustard ½ teaspoon caraway seeds 1½ teaspoons salt 2½ cups milk 1 8-oz.
  2. package Swiss cheese Make one recipe PARTY PATTY SHELLS (page 13).
  3. Press mixture on sides and bottom of 8″ cake pan.
  4. Bake this SALTINE CRACKER crust 10 minutes at 325° F.
  5. Saute onion in butter.
  6. Beat 6 egg yolks and 3 whites.
  7. Add seasoning, milk and sauteed onion.
  8. Fold in 3 stiffly beaten egg whites.
  9. Cut cheese very fine.
  10. Line SALTINE CRACKER crust with cheese, add egg and milk mixture.
  11. Bake 30 minutes at 325° F.
  12. Insert knife to test custard’s doneness.