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Potato Flour Soufflé

Name: Potato Flour Soufflé
Yield: 2 servings
Ingredients: half a pint of milk or cream; two ounces of fresh butter; three tablespoonfuls of sugar; the well-beaten yolks of three eggs; the whites of five whisked to a firm froth; the rind of half a lemon

From Cassell's dictionary of cookery, 1892

Serves 2

Ensure to prevent overflow with oiled paper.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1315. The excerpt below is the record exactly as published.

Potato Flour, Souffl^.— Rub the rind of half a lemon upon two or three lumps of sugar until the yellow part is taken oft". Put these into a saucepan with half a pint of milk or cream, two ounces of fresh butter, and thiee table-spoonfuls of sugar. Stir into the hot milk three ounces of potato flour that has been mixed smoothly with a little cold milk, and continue to stir the cream over the fire until it boils. Add the well-beaten yolks of three eggs, and, separately, the whites of five wliisked to a firm frot

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