Potato Soufflees

Ingredients

• Take some kidney potatoes
• salt

Method

1. 1

   Wash, peel, and cut potatoes into oblong pieces.

2. 2

   Soak in water, then drain and dry.

3. 3

   Fry in boiling fat until tender, then drain and serve with salt.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 57. The excerpt below is the record exactly as published.

Potato Soufflees. — Take some kidney potatoes if you can get them, if not any other kind will do, wash them, peel them, and cut them into oblong pieces about two inches long and half an inch thick. As you cut them throw them into a bowl of water. When they are all cut drain the potatoes and dry them well in a cloth. Boil some fat, and when it is quite ready and a VEGETABLES. 8 1 blue flame is rising put the potatoes into a wire basket, and plunge them in the fat. Shake them to keep them from sticking together. Draw the saucepan to one side, and let them simmer for about five minutes till the potatoes are quite tender, then take the basket out and make the fat boil up again. Put the potatoes in the frying basket back into the saucepan of boiling fat, and again draw it aside. In about two minutes they will be ready to drain on paper and serve. Sprinkle them with salt

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