Dinner
Cheese Soufflé
The original 1910 method for Cheese Soufflé, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 tablespoons butter
- 3 tablespoons flour
- ½ cup scalded milk
- ½ teaspoon salt
- Few grains cayenne
- ¼ cup grated Old English or Young America cheese
- Yolks 3 eggs
- Whites 3 eggs
Historical transcription
Source method
- 1
Melt butter, add flour, and when well mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.