Potato Souffle

Ingredients

• 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

Method

1. 1

   Bake the potatoes in a moderate oven until tender.

2. 2

   Scoop out the insides and rub through a sieve.

3. 3

   In a saucepan, melt butter, add milk, pepper, and salt, then stir in the potato flour.

4. 4

   Add yolks one at a time, mixing well.

5. 5

   Whip the whites to a stiff froth and fold into the mixture.

6. 6

   Fill potato skins and bake in a quick oven for 7-10 minutes until set.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 60. The excerpt below is the record exactly as published.

Potato Souffle. — Four large potatoes, one ounce of butter, one-half gill of milk, one-half teaspoonf ul 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.