Cheese Soufflé

From 1922:

The yolks of 4 eggs, 4oz. of grated cheese, 1 tablespoonful of flour, half a pint of milk; put yolks of eggs in a basin with a little cayenne pepper, salt, flour, and cheese; work all together with a spoon till quite smooth, beat up the whites to a stiff froth, add with the milk to the other ingredients, pour in a buttered dish, and bake; serve immediately.