Recipe: Cheese Souffle

This dish contains milk, eggs, and cheese, as is shown in the accompanying recipe, and so may actually be considered as a protein dish and used accordingly. Soufflé is served in the dish in which it is baked, but if it is quite firm and is to be eaten at once, it may be removed from the ramekin to a plate.

(Sufficient to Serve Six)

  •  3 Tb. butter
  •  4 Tb. flour
  •  1-1/4 c. milk
  •  3/4 c. grated cheese
  •  Dash of paprika
  •  1/2 tsp. salt
  •  3 eggs

Melt the butter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this Sauce add the cheese, paprika, and salt. When thoroughly mixed, remove from the fire and add the beaten yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten whites of the eggs. Pour into a buttered baking dish or in ramekins and bake 20 minutes in a slow oven. Serve at once.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)