vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pommes de Terre Soufflees
From Cookery for every household, 1914
Serves 3
Serve piled in a pyramid on a hot dish.
Presented as published in 1914. 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
Nutrition per serving
469Calories
12 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein12 g
Carbohydrates107 g
Fiber13 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium38 mg
Potassium2591 mg
Calcium73 mg
Iron4.9 mg
Magnesium140 mg
Phosphorus348 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate92 mcg
Choline74 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 254. The excerpt below is the record exactly as published.
Pommes de Terre Soufflees This is another form of fried potatoes, but one which is somewhat difficult to prepare, and with which an English cook is not usually successful. Pommes de Terre Soufflees are, however, well worth the care and “trouble they entail. The potatoes are fried in such a way that they puff out and look like little golden balls or eggs hollow in the centre. Success depends to a large extent upon the kind of potato used and also upon the cutting. Choose white, waxy potatoes. Dutch potatoes are VEGETABLES AND SALADS 161 considered the best for the purpose, and they must be perfectly sound. Wash and peel, trimming them to make them even in form, but do not throw them again into cold water. Then cut them lengthwise or with the grain of the potato into even slices about an eighth of an inch in thickness. This requires a little practice, because unless the slices are cut evenly they will not swell properly. Special cutters can be bought for the purpose. Pommes de Terre Soufflees Lay them as they are ready in the folds of a towel and wipe them dry. To Fry. — Have ready on the fire a saucepan of hot fat, not quite boiling, put about a dozen slices of potato
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.