Potato Souffle

Ingredients

• To 2 cups of washed potatoes
• 2 tablespoons of melted butter
• two well-beaten eggs
• cup of milk or cream
• salt and pepper to taste

Method

1. 1

   Beat potatoes until light, mix in melted butter, beaten eggs, milk or cream, and season.

2. 2

   Bake in a buttered pudding dish in a quick oven until nicely browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 18. The excerpt below is the record exactly as published.

1 tablespoon of melted butter — for every cup of onions and bread. Season with salt and pepper and fill — onions, covering top with bread crumbs. Bake covered for an hour in a moderate oven, adding just enough water to prevent burning. Then take off cover and brown.—Miss Grace Hartley, Zenith, Alta. POTATOES, BAKED. One deep pan sliced potatoes, cover with fresh ee milk and put butter or cream on top, salt and pepper to taste. Bake till the top is nice brown and the potatoes are soft—Mrs. G. Hope, Sussex, N. B. POTATOES, CORNISH. One lb. of potatoes, 4% pint of milk, 1 egg, 2 — cunces of bread crumbs, 2 ounces butter. Boil the potatoes and mash. Add the butter and bread crumbs, beat the egg in the milk, and add to the © potatoes, season well, put in a grease tin and bake till brown. —Mrs. T. M. - English, Westland, B. C. . POTATOES, CREAM ED. To three cups of dried potatoes (boiled) add one pint of cream sauce, more seasoning if necessary and simmer ten min- utes. Or season cold sliced potatoes, cover with milk and stew until milk is 3 reduced to one-half, then-add a little butter.—Miss Mary Dobson, Venlaw, — Man. , POTATOES, MASHED. Peel and boil in salted water, drain and sweet se cream and some onions chopped fine. Beat till very light and foamy.—Mrs. — David C, Johnston, Whitewood, Sask. SCALLOPED POTATOES No. 1. Cut raw potatoes in thin slices and ~ place in a dish, covering with milk, and season well with butter, salt and pepper. Place in a hot oven and bake until done.—Mrs. J. F.. Whitley, Spen- cerville, Ontario. oe SCALLOPED POTATOES No. 2. Slice raw potatoes in dish, about an ~ inch deep, Pepper and salt, then sprinkle well with flour, then another ~ layer of potatoes, then pepper, salt and flour, until the dish is nearly full Now cover with cream and milk, then put small pieces of butter round the top and bake, serve hot, or are rich warmed up in frying pan for Sunday — dinners, after being baked the day neler. —Mrs. Wm. Rheintgen, Hamilton, Ontario. POTATO SOUFFLE. To 2 cups of washed potatoes, add 2 ianicepaces ; of melted butter and beat until light, then mix in it two well-beaten eggs ~ and cup of milk or cream and salt and pepper to taste

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