{"id":4804,"slug":"souffle-au-fromage","title":"Soufflé au fromage","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of milk","a quarter of a pound of butter","a quarter of a pound of flour","six eggs","a quarter of a pound of grated Parmesan cheese","salt","pepper"],"ingredients_norm":["milk","butter","flour","egg","parmesan cheese","salt","pepper"],"steps":["Heat a pint of milk in a double boiler.","Mix a quarter of a pound of butter with a quarter of a pound of flour, working them well together, then add to the boiling milk and cook until it thickens.","Remove from the fire and add the yolks of six eggs, whipping slightly.","Then add a quarter of a pound of grated Parmesan cheese, season with salt and pepper, and stir in the whites of the six eggs, which have been whipped dry.","Put into large, or individual, buttered moulds, sprinkle with cheese, and bake for twenty minutes."],"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/39550","source_ref":"pg:39550:w36:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"26adb15dd16dfff568bbd05476669926cd2ad69f4f8988d3857ac117d329471a","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/souffle-au-fromage"}