8 oz. of Parmesan or other good dry, cooking cheese
1 oz. of Allinson fine wheatmeal
1 gill of milk
1 oz. of butter
mustard, pepper, and salt to taste
Melt the butter in a saucepan, stir in the wheatmeal, season with mustard, pepper, and salt. Pour in the milk, and stir until the mixture is set and comes away from the sides of the saucepan.
Turn into a basin, and let the mixture cool. Grate the cheese and stir it in; separate the yolks of the eggs from the whites, and drop the yolks of the eggs, one by one, into the mixture, beating all well. Whip the whites of the eggs to a stiff froth, mix it lightly with the other ingredients; turn the mixture into a buttered Soufflé tin, and bake the Soufflé for 15 minutes.