Potato Souffle
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 82. The excerpt below is the record exactly as published.
Potato Souffle. — Take as many well-shaped large potatoes as you expect guests. Wash them well, put in the oven, and when done, cut in half, so that the halves will stand ; scoop out the inside with a spoon, which put in a stewpan with 2 or 3 spoonfuls of thick cream, or reduced-strength-condensed milk, a small bit of butter, a little salt, some sugar, a little lemon-peel rasped on sugar, or a few drops of lemon essence, 3 yolks of eggs, adding off the fire 4 frothed whites
Cook this with the app: pantry check, scaling, and the assistant.