Cheese Soufflé
A dish built around butter and flour.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 30 ml butter
- 44 ml flour
- 2 ml salt
- 1 ml ground mustard
- 1 ml paprika
- 120 ml scalded milk
- 60 ml grated American cheese
- Yolks 3 eggs beaten thick and light
- Whites 3 eggs beaten stiff
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1/2 cup scalded milk → lactose-free milk, oat milk, or almond milk
- 1/4 cup grated American cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- PROCESS: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.
This is a variation — Gutenberg edition. Base recipe: Cheese Soufflé →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 366 |
|---|---|
| Protein | 6.7 g |
| Fat | 27.4 g |
| Carbs | 24.1 g |
| Fiber | 0.9 g |
| Sodium | 1236 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States