Salt Codfish Souffle

Ingredients

• a pint of pared and quartered potatoes
• a cupful of salt codfish
• a pinch of white pepper
• a tablespoonful of butter
• two tablespoonfuls of rich sweet milk
• the yolks of two eggs
• the whites of two eggs

Method

1. 1

   Place the fish and potatoes separately in boiling water to cover them, and let boil until the potatoes are done.

2. 2

   Drain, mash the potatoes and fish, and beat them well with a fork, adding the seasonings.

3. 3

   Then beat in the yolks of the eggs, and lastly, cut in the nicely frosted whites without much stirring.

4. 4

   Arrange the souffle on a buttered plate, and bake for about twenty minutes.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 65. The excerpt below is the record exactly as published.

Salt Codfish Souffle To a pint of pared and quartered potatoes allow a cupful of salt codfish. Place the fish and potatoes separately, in boiling water to cover them, and let boil until the potatoes are done. Drain, mash the potatoes and fish, and beat them well with a fork, adding a pinch of white pepper, a tablespoonful of butter and two tablespoonfuls of rich sweet milk. The mass should be made light with vigorous stirring. Then beat in the well stirred yolks of two eggs

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