Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchdinnervegetariangluten-freenut-free
Cheese Souffle
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately as the souffle will sink as it cools.
A modern interpretation · AI-generated from the original record
Ingredients
- two tablespoonfuls of finely-grated cheese
- a quarter of a pint (half a tumbler) of milk
- about half a salt-spoonful of salt
- a quarter of that quantity of pepper
- a couple of eggs
Method
Butter the inside of a round tin and preheat the oven.
Mix the yolks of the eggs with milk, cheese, salt, and pepper.
Whip the egg whites into a stiff froth and fold them into the mixture.
Pour the mixture into the tin and bake in a moderate oven for about 25 to 30 minutes until risen.
Nutrition per serving
277Calories
20 gProtein
9 gCarbs
18 gFat
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 3. The excerpt below is the record exactly as published.
cheese souffle is a very nice thing to finish dinner with, and if you know how to make one, is a capital extra dish in case some one comes in to dinner quite unexpectedly. I will try and tell you how to make it, and also, as far as I can, explain why. I will describe how to make as small a one as possible, as it is easy to increase the size, and experiments are always most economical on a small scale. Take a i-ound tin about four inches in diameter, and quite three deep. Have a piece of ornamented white paper ready to pop round the tin quickly. Next take two table-spoonfuls of finely-grated cheese — of course a dry cheese gi'ates the best — and place it in a basin with a quarter of a pint (half a tumbler) of milk, about half a salt-spoonful of salt, and a quarter of that quantity of pepper. Next break a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.