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Miss Walker’s Cheese Souffle

Here is a cheese souffle recipe by Miss Florence Victoria Walker.  I have never made a souffle and the instructions for this recipe written in a way that would suggest you should already know how to cook a souffle.  The recipe says to use a quick oven, which would be around 400 degrees or even 425 degrees.  I won’t even guess on how long this cheese souffle would take to cook.  If you decide to give this recipe a try, leave me a note in the comments and let me know what worked or didn’t work for you.

Recipe

Boil one cup of milk and stir into it one tablespoonful butter.  Pour upon this one-half teacupful of fine bread crumbs.  Soak a few minutes, then add one-half teacupful of grated cheese, the yolks of two eggs and a little salt.  Butter a souffle tin and tie around it buttered paper to make the sides higher.  Just before putting the souffle into the oven fold in the whites of three eggs, which have been beaten to a stiff froth.  Bake in a quick oven until the center is firm and serve immediately.

F. V. Walker, 1155 Pine Street – San Francisco Chronicle – 24 Apr 1921

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Miss Walker's Cheese Souffle

A cheese souffle recipe from 1921

Course Side Dish

Cuisine American

Servings 1 people

Ingredients

• 1 cup milk
• 1 tbsp butter
• 1/2 cup bread crumbs
• 1/2 cup grated cheese
• 3 egg whites 2 egg yolks
• 1/2 tsp salt

Instructions

1. Boil one cup of milk and stir into it one tablespoonful butter.  Pour upon this one-half teacupful of fine bread crumbs.  Soak a few minutes, then add one-half teacupful of grated cheese, the yolks of two eggs and a little salt.

2. Butter a souffle tin and tie around it buttered paper to make the sides higher.  Just before putting the souffle into the oven fold in the whites of three eggs, which have been beaten to a stiff froth. 

3. Bake in a quick oven until the center is firm and serve immediately.

Recipe Notes

No notes on how long to cook this recipe or a solid oven temperature.