Potato Vanilla Souffle

Ingredients

• six potatoes
• an ounce and a half of butter
• not quite half a pint of milk
• four eggs
• a few drops of essence of vanilla

Method

1. 1

   Scoop out baked potatoes, rub through a sieve.

2. 2

   Melt butter in milk, boil, add vanilla and potato flour.

3. 3

   Beat yolks and whites of eggs separately, mix all together, half-fill a buttered souffle dish, and bake in a quick oven.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.

Potato Vanilla Souffle. Scoop the inside out of six potatoes after baking them, and rub it through a sieve or through one of the American potato-mashers. Make a mixture by melting an ounce and a half of butter in not quite half a pint of milk, boil it up, add a few drops of essence of vanilla and sprinkle in very gradually the potato flour. Beat well the yolks of four eggs

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