Souffle of Sweet Potatoes (Patates soufflees)
From The Swedish, French, American cook book, 1918
Serves 4
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 412. The excerpt below is the record exactly as published.
Souffle of Sweet Potatoes ( Patates soufflees) Cook the sweet potatoes and mash with a little butter, white pepper, and salt; beat until creamy; to two cups sweet pota¬ toes add the yolks of two eggs; beat again for a few minutes; last, add the whites (well beaten)
Cook this with the app: pantry check, scaling, and the assistant.