Potato Soufflées
From The complete Indian housekeeper & cook, 1898
These soufflées may be varied by using bacon, cheese, sausage meat, or any seasoning.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 199. The excerpt below is the record exactly as published.
every 4 of pulp, ^ grated cheese, 1 of butter, some pepper and salt. Fill the skins, and serve very hot. 135. Potato Soufflees. — Bake large potatoes, cut off a lid, remove the inside, and mash well ; add minced onions, parsley, salt, ^ unit butter, and 2 units eggs
Cook this with the app: pantry check, scaling, and the assistant.