Potato Vanilla Souffle

Ingredients

• 4 potatoes
• 1 oz. of butter
• | pint of milk
• 1 oz. of sugar
• saltspoonful of vanilla

Method

1. 1

   Bake potatoes, scoop out insides, and rub through a sieve.

2. 2

   Boil butter and milk, add sugar and vanilla, then mix with potatoes.

3. 3

   Beat in egg yolks and fold in beaten egg whites.

4. 4

   Bake until risen.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 23. The excerpt below is the record exactly as published.

1 pint of milk ; 1 gill of cream ; J a lemon ; ^ saltspoonful of salt ; 1 oz. of sugar. Whip four eggs and a pint of new milk, a gill of sweet cream, and the grated rind of half a lemon, a, little salt ; sweeten to taste. Boil imtil just thick, and lay in a glass dish. Whip some cream and lay over the top. Victoria Sandwiches. For Eight or Ten Persons. — 3 eggs; 6 ozs. of butter;, () ozs. of sugar ; 6 ozs. of flour ; 1 pot of apricot jam. Take three eggs, their weight in butter, sugar,, and flour ; mix the butter and sugar first, then the Horn- and the eggs well beaten. Bake in a baking tin in a slow oven. When a pale brown, cut in’ lialves, spread one half with apricot jam and place tlie other half over it. Cut to any shape the sand- wiches are required. Serve cold. Potato Vanilla Souffle. For Five Persons. — 4 potatoes ; 1 oz. of butter; | pint I of milk ; 1 oz. of sugar ; saltspoonful of vanilla

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