Pommes Soufflees
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 401. The excerpt below is the record exactly as published.
Pommes Soufflees. — Wash and peel six to eight good medium-sized mealy potatoes, cut them into slices (lengthwise) a quarter of an inch thick. Plunge them into a friture of moderately heated fat for about six minutes, lift out, let cool a few moments. Let the fat get quite hot, plunge in the potatoes, move the basket about ; the potatoes should then swell. Drain, season with fine salt
Cook this with the app: pantry check, scaling, and the assistant.