Frenchside
Potato Soufflé
From Around-the-world cook book, 1913
Serves 4
Grated cheese can be sprinkled over the top before serving.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 38. The excerpt below is the record exactly as published.
POTATO SOUFFlf Hot mashed potatoes, 2 cups, Milk, % cup, Eggs, 4 (whites only), Butter, 1 tablespoon. Chopped parsley, 1 tablespoon, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.