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Cheese Soufflé with Pastry
The original 1910 method for Cheese Soufflé with Pastry, presented as a faithful archival transcription.
DinnerVegetarianOvenPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 2 eggs
- ⅔ cup thick cream
- ½ cup Swiss cheese, cut in small dice
- ½ cup grated American cheese
- ⅓ cup grated Parmesan cheese
- Salt and pepper
- Few grains cayenne
- Few gratings nutmeg
Make it happen
Directions
- 1
Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.