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Potatoes Souffles
From A year's cookery, 1880
Serves 4
For a change, peel potatoes into ribbons for Potato Chips.
Presented as published in 1880. 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
Nutrition per serving
56Calories
0 gProtein
0 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories56 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Cholesterol6.4 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 131. The excerpt below is the record exactly as published.
Half fill an iron saucepan with clarified dripping ; put this on the fire. Drain the potatoes on a cloth, and when dry, put them, a few at once, into a wire basket. When the fat boils — that is, when it is still and a steam rises — put in the potatoes, A YEAR’S COOKERY. 161 and shake them to keep them from sticking together. Draw the saucepan back, and let them simmer for about five minutes, or until a little piece pressed between the finger and thumb feels quite tender, the fat will by this time have cooled considerably, therefore take the basket out, and make the fat boil again. Put the potatoes into it, draw it back once more, and in two minutes the slices will De ready, inflated, and of a beautiful golden brown colour. Diy them on paper, put them on a hot dish, sprinkle salt over them, and serve immediately. These are Potatoes Souffles
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