Potato Soufflé

Ingredients

• four large potatoes
• a half fill of boiling milk
• a tablespoon of butter
• half teaspoon of salt
• half teaspoon of white pepper
• the yolks of three eggs
• the frothed whites of five eggs

Method

1. 1

   Clean the potatoes and bake them.

2. 2

   Cut off the tops and scoop out the insides.

3. 3

   Rub the potato through a sieve and add boiling milk with butter, salt, and pepper.

4. 4

   Stir until hot, then mix in the yolks of three eggs one at a time.

5. 5

   Finally, fold in the frothed whites.

6. 6

   Fill the potato skins two-thirds full and bake in a quick oven for 7-10 minutes until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 144. The excerpt below is the record exactly as published.

four large potatoes, cut off the tops, scoop out the inside, taking care not to break the skins ; rub the potato through a sieve and add to it a half fill of boiling milk into which a tablespoon of utter and half teaspoon each salt and white pepper have been stirred ; continue stirring until potato becomes hot, take from the fire and drop in poutosoaaie. the yolks of three eggs, stirring each one thoroughly with the potato mixture before dropping in another ; lastly, stir in lightly the frothed whites of five eggs

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