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Cheese soufflé

Small cheese soufflés: potato flour and milk cooked thick with butter and salt, stirred with cheese and egg yolks, stiffly whisked whites folded in, and baked 15-20 minutes in small moulds. From Erken's Stor kokebok (1949), p. 37.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 37 (falt i det fri)

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About the dish

Erken stresses that the soufflé must be served the moment it comes out of the oven.

How to make it

  1. 1

    Cook the base

    Stir potato flour and milk together in a pan, add butter and salt and cook until the mixture sets.

  2. 2

    Stir in cheese and eggs

    Stir in the cheese and egg yolks, continuing to stir. Finally fold in the stiffly whisked egg whites.

  3. 3

    Fill the moulds

    Divide the mixture among small greased porcelain moulds, or small paper cases greased with butter and dusted with rusk crumbs.

  4. 4

    Bake and serve

    Bake in a good hot oven (about 200 C) for 15-20 minutes. Serve at once, arranged on a dish lined with a napkin or cake paper.

Changes from the original

Old measures converted to dl; 'potetesmel' read as potato flour. 'Good hot oven' interpreted as about 200 C. The eggs are split into yolks and whites as the method describes.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 37) → Modernised~69% of the text changedremovedadded
50 gr. smør g smør. 50 gr. potetesmel g potetmel. 1 del. melk dl melk. 4 stk egg (plommer og hviter skilt). 125 gr. reven g revet, skarp ost ost. 1 teskje ts salt. Mel smør og kavring (til formene). Rør potetmel og melk røres sammen i gryten, en gryte, ha i smør og salt tilsettes, kokes og kok til det stivner; ost massen stivner.. Rør osten og eggeplommer has i, idet man fortsetter røringen, eggeplommene i og tilsist has fortsett å røre. Vend til slutt inn de stivvispede eggehviter i. Deigen has eggehvitene.. Fordel massen i små smurte porselensfomer porselensformer, eller i små papirkasser, papirformer som først er smurt med smør og strødd med kavring. Stekes kavring.. Stek i godt varm ovn 15 å 20 (ca. 200 °C) i 15–20 minutter. Serveres straks de tas ut av ovnen, og anrettes Server straks, anrettet på et fat som er dekket med serviett eller kakepapir.

Note on Modernised

Del. omregnet til dl, «potetesmel» til potetmel. «Godt varm ovn» tolket som ca. 200 °C. Eggene er delt i plommer og hvitor etter beskrivelsen i metoden.

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Frequently asked questions

Why must cheese soufflé be served at once?
Erken writes that it is served the moment it leaves the oven.
Can I use paper cases?
Yes, Erken mentions small paper cases greased with butter and dusted with rusk crumbs.

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