Potato Souffle

Ingredients

• 4 large white potatoes
• 1/2 c. milk
• 1 tbsp. butter
• 1/2 tsp. pepper
• 4 egg whites
• 4 egg yolks
• 1 tsp. salt

Method

1. 1

   Boil and rice the potatoes.

2. 2

   Add the milk, butter, salt, pepper, and yolks of eggs.

3. 3

   Fold in the stiffly beaten whites of eggs and pour the mixture into a buttered baking dish.

4. 4

   Bake in a moderate oven until the surface is browned.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 32. The excerpt below is the record exactly as published.

Potato Souffle Ingredients : 4 large white potatoes \ c. milk i tbsp. butter \ tsp. pepper 4 egg whites 4 egg yolks i tsp. salt Method : Boil and rice the potatoes. Add the milk, butter, salt, pepper, and yolks of eggs. Fold in the stiffly beaten whites of eggs and pour the mixture into a buttered baking dish. Bake in a moderate oven until the surface is browned. Sweet Potato Puff Ingredients : 6 sweet potatoes 2 tbsp. butter whites 2 eggs f tsp. salt 68 LABORATORY MANUAL OF FOODS AND COOKERY Method : Boil and mash the sweet potatos. Add the butter, salt, and stiffly beaten whites of eggs. Pour the mixture into buttered custard cups placed in boiling water. Bake in a hot oven twenty minutes. Serve in the cups with a parsley garnish. Glazed Sweet Potato I Ingredients : 6 medium-sized potatoes \ c. sugar \ c. water i tbsp. butter Method : Wash and pare sweet potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves lengthwise, and put in a buttered pan. Make a sirup of sugar, water; add butter. Brush potatoes with sirup and bake 15 minutes, basting twice with remaining sirup. Glazed Sweet Potato II Ingredients : 6 medium-sized boiled sweet potatoes | c. butter i c. sugar hot water salt Method : Melt butter in a frying pan, add sugar and a little salt gradually to allow sugar to melt and form a brown sirup. Add enough hot water to reduce to a thin sirup. Cut potatoes in lengthwise slices, place in pan and heat over fire, basting constantly until they show a rich golden glaze. Serve at once. Browned Parsnips Ingredients : cold, boiled parsnips pepper butter salt Method : Cut parsnips in lengthwise slices. Place in butter until well browned. Sprinkle with salt and pepper. VEGETABLES AND VEGETABLE SOUPS 69 Stuffed Peppers Ingredients : 6 green peppers 3 tbsp. crumbs 1 onion 8 tbsp. chopped ham 2 tbsp. butter salt f c. brown sauce pepper Method : Cut a slice from stem end or cut peppers lengthwise. Remove all seeds and parboil 10 minutes. Do not leave in water. Cut onion in small pieces and brown in butter. Add sauce and bread crumbs. Sprinkle with pepper and salt. Fill peppers with mixture. Cover with buttered crumbs and bake 10 minutes in a hot oven. Winter Squash Steamed: • Cut squash in pieces, remove seeds and stringy portion, and pare. Steam until soft. Mash and season with butter, salt, and pepper. Baked: Cut in 2-inch pieces, remove seeds and stringy portion, place in a pan, cover and bake until soft in a slow oven. Mash and serve in the shell or remove from the shell, mash, and season. Squash Souffle Ingredients : 2 c. hot steamed squash i^ c. milk i tbsp. brown sugar 2 eggs i tsp. salt \ tsp. pepper Method : Wash squash, add remaining ingredients, eggs beaten separately, and whites folded in last. Place in pan of hot water and bake in moderate oven until firm. 70 LABORATORY MANUAL OF FOODS AND COOKERY Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt

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