Potato Souffle
From The national course in home economics, 1917
Serves 4
Nice for breakfast or tea.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 315. The excerpt below is the record exactly as published.
POTATO SOUFFLE. Select for baking, potatoes as near of a size as possible; cut off each end; when baked scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufificient hot milk
Cook this with the app: pantry check, scaling, and the assistant.