Potato Soufflé

Ingredients

• a pound of potatoes
• a gill of milk
• an ounce of butter
• the yolks of four eggs
• the whites of four eggs

Method

1. 1

   Wash and bake in their skins a pound of potatoes: this will take about three-quarters of an hour if the oven is well heated.

2. 2

   When soft, squeeze them over a wire sieve and rub through with a wooden spoon into a large basin.

3. 3

   Put into a stewpan a gill of milk with an ounce of butter; bring this to boil, giving it an occasional stir; season slightly with salt, pepper, and a pinch of grated nutmeg; then draw the pan away from the fire, add its contents gradually to the yolks of four eggs properly beaten, stirring the while.

4. 4

   When the liaison is made, mix it well with the mashed potatoes; whisk the whites of the four eggs to a stiff froth, add it to the mashed potatoes, and stir it into the mixture.

5. 5

   Pour the whole into a well buttered soufflé or pie dish; set it to bake in a well-heated oven for about twelve minutes, when it will have risen and become of a golden colour, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 160. The excerpt below is the record exactly as published.

POTATO SOUFFLI Wash and bake in their skins a pound of potatoes : this will take about three-quarters of an hour if the oven is well heated. When soft, squeeze them over a wire sieve and rub through with a wooden spoon into a large basin. Put into a stewpan a gill of milk with an ounce of butter; bring this to boil, giving it an occasional stir; season slightly with salt, pepper, and a pinch of grated nutmeg; then draw the pan awny from the ^ve^ add its PRACTICAL HOUSEHOLD COOKERY. 363 contents gradually to thiB yolks of four eggs

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