Potato Soufflé
From My mother's cook book, 1902
Any leftover mixture can be baked in a greased cup.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 60. The excerpt below is the record exactly as published.
Potato Souffl€. — Four large potatoes, one ounce of butter, one-half gill of milk, one-half teaspoonful of white pepper, one-half teaspoonful of salt, yolks of three eggs, whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.