Dinner
Cheese Soufflé with Pastry
The original 1910 method for Cheese Soufflé with Pastry, 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 eggs
- ⅔ cup thick cream
- ½ cup Swiss cheese, cut in small dice
- ½ cup grated American cheese
- ⅓ cup grated Parmesan cheese
- Salt and pepper
- Few grains cayenne
- Few gratings nutmeg
Historical transcription
Source method
- 1
Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.