Cheese Soufflé

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 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.


    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.