vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle of Potatoes
From The Swedish, French, American cook book, 1918
Serves 2
Serve very hot.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 408. The excerpt below is the record exactly as published.
Souffle of Potatoes ( Pommes soufflees ) Take four to five cups mashed potatoes [see recipe: Mashed Potatoes] and beat until creamy; add the yolks of two eggs, beat the whites to a stiff froth, add the whites to the potatoes. Put in a souffle dish, pour a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.