{"id":7357,"slug":"cheese-souffle-2","title":"CHEESE SOUFFLÉ","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one and one-half tablespoons of butter","one tablespoon of flour","one and one-half cups of rich milk","pepper and salt","four egg yolks","three-quarters of a cup of grated cheese","the stiffly beaten whites of eggs"],"ingredients_norm":["and half tablespoons of butter","flour","and half cups of rich milk","pepper and salt","egg yolk","quarters of cup of grated cheese","stiffly beaten whites of egg"],"steps":["Dissolve one and one-half tablespoons of butter, add one tablespoon of flour, stir until it loosens from the pan.","Add one and one-half cups of rich milk, pepper and salt.","Take from the fire, add gradually four egg yolks and three-quarters of a cup of grated cheese, then the stiffly beaten whites of eggs.","Bake in a hot oven in china ramekins about fifteen minutes and serve immediately."],"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/12350","source_ref":"pg:12350:w58:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ca2b01b9e1131f02aa4d6031675bf40031f9fa8e5dc606128c8a4b8c31803a3e","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}