Ponding Souffle d la Parmentier

Ingredients

• Wash six large potatoes
• To every half-pound of puree
• two ounces of finely sifted sugar
• two ounces of butter
• half-pint of boiling cream
• the rind of half a lemon
• three to four yolks of eggs
• whites of four eggs

Method

1. 1

   Bake the potatoes in their skins in the oven; when done, break the skin, scoop out the floury part of the potatoes, rub through a sieve.

2. 2

   Beat the mixture with a wooden spoon until perfectly smooth, add three to four yolks of eggs, beat the whites of four eggs to a stiff froth; butter and flour a souffle-tin, fasten a paper band, well oiled, round the top, to prevent the mixture overflowing, bake from fifteen to twenty minutes in a well-heated oven, and serve as soon as ready; turn out.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 439. The excerpt below is the record exactly as published.

Ponding Souffle d la Par men tier. —Wash six large potatoes, bake them in their skins in the oven ; when done, break the skin, scoop out the floury part of the potatoes, rub through a sieve. To every half-pound of puree mix two ounces of finely sifted sugar, two ounces of butter, half-pint of boiling cream, and the rind of half a lemon, finely chopped. Beat the mixture with a wooden spoon until perfectly smooth, add three to four yolks of eggs, beat the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.