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Baked Stuffed Souffle Potatoes
From The Swedish, French, American cook book, 1918
Serves 2
Serve with whipped cream and parsley.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 409. The excerpt below is the record exactly as published.
Baked Stuffed Souffle Potatoes Pommes soufflees et farcies, au four Put the potatoes in oven in their jackets and bake very soft. Cut a slice off the top, scoop out the interior. Mash the potatoes; flavor with onion juice, one tablespoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin and put in oven to get hot. When ready to serve, raise the potatoes on the end in a vegetable dish on a paper doily, put a teaspoon whipped cream on the top of each, sprinkle with little chopped parsley. Serve for breakfast, lunch, or supper. Potatoes ( Pommes de Terre) a la Lyonnaise Cook about six potatoes in their jackets
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