{"id":3805,"slug":"cheese-souffle","title":"CHEESE SOUFFLÉ","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 tablespoons butter.","3 tablespoons flour.","1/2 teaspoon salt.","1/8 teaspoon ground mustard.","1/4 teaspoon paprika.","1/2 cup scalded milk.","1/4 cup grated American cheese.","Yolks 3 eggs beaten thick and light.","Whites 3 eggs beaten stiff."],"ingredients_norm":["butter","flour","salt","ground mustard","paprika","scalded milk","american cheese","yolks eggs beaten thick and light","whites eggs beaten stiff"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:54","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6ead4f9324dd5dc0d3942d1e42fff1c4e1d9cc39ba2181066cb1687f3d2b4e09","created_at":"2026-08-02T15:44:16Z","updated_at":"2026-08-02T15:44:16Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cheese-souffle"}