Potato Souffle (Alternate)

Ingredients

• 4 Potatoes
• 1 oz. of Butter
• Milk
• 4 Eggs

Method

1. 1

   Wash and bake the potatoes until soft.

2. 2

   Cut in half and scoop out the insides.

3. 3

   In a saucepan, melt butter with milk, add pepper and salt, and mix in the potatoes.

4. 4

   Whisk the egg whites and fold them into the mixture.

5. 5

   Fill the potato skins with the mixture and bake until risen and golden brown.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 101. The excerpt below is the record exactly as published.

4 Eggs. 4 oz. of Parmesan cheese. Gruyere cheese. 1. Boil six large mealy potatoes, and mash them with three ounces of sweet butter, a little pepper and salt, and four ounces of grated cheese (half Parmesan and half Gruyere is the best mixture). 2. Add the yolks of four eggs, then the whites, previously whisked to a rather stiff paste. 3. Mix these thoroughly. 4. Put into a pie-dish and bake. When the top is nicely browned in the oven it is ready. ♦ Vegetables. 229 Precautions. — The ingredients should be tho- roughly mixed before baking, and the whites well whisked before mixing: POTATO SOUFFLE. Ingredients. 4 Potatoes. 1 oz. of Butter. Milk

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