Potato Souffle

Name: Potato Souffle
Ingredients: three large potatoes; the yolks of two raw eggs; the whites of four; two tablespoonfuls of grated Parmesan cheese; 1^oz. of warmed butter; a dust each of coralline pepper and salt; a few browned breadcrumbs

From The "Queen" cookery books: Vegetables, 1902

Can also be baked in a souffle dish.

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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 58. The excerpt below is the record exactly as published.

three large potatoes, and when cooked halve them, remove the inside, and sieve this ; work into this the yolks of two raw eggs and the whites of four, well-whipped, two tablespoonfuls of grated Parmesan cheese, l^oz. of warmed butter, and a dust each of coralline pepper and salt ; fill the half skins with this mixture, sprinkle the tops with a few browned breadcrumbs

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