Potato Soufflé

Ingredients

• 1 quart peeled and washed potatoes
• 1 tablespoonful salt
• 1 quart of water
• 1 cupful milk
• 1 ounce butter
• the yolks of 2 eggs
• the whites beaten to a stiff froth

Method

1. 1

   Boil the potatoes with salt and water.

2. 2

   Drain, mash fine, mix with milk, butter, and yolks.

3. 3

   Fold in beaten whites, place in a dish, make dents, add butter, bake till light brown, then serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 308. The excerpt below is the record exactly as published.

Potato Sonfflfi. — Boil 1 quart peeled and washed potatoes with 1 tablespoonful salt and 1 quart of water. When done, drain off the water, mash the potatoes fine, and mix them with 1 cupful milk, 1 ounce butter, and the yolks of 2 eggs ; add the whites beaten to a stiff froth

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