Potato Soufflés
From The girl's own cookery book, 1882
This method was discovered accidentally.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 53. The excerpt below is the record exactly as published.
potatoes cut into slices and blown out like balloons, are cooked very much in the same way, but they are cut into slices the eighth of an inch thick. The fat for the second boiling should be very hot, 400 deg.
Cook this with the app: pantry check, scaling, and the assistant.