vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle, Potato (au Citron)
From Cassell's dictionary of cookery, 1892
Serves 5
Serve immediately to prevent sinking.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1853. The excerpt below is the record exactly as published.
Souffle, Potato (au Citron). — Bake a dozen potatoes in the oven ; when they are well done, open them, scoop out the most floury part, and mix it with half a pint of cream that has boiled and in which you have infused the peel of a lemon ; to this add a little sugar, a large bit of butter, and a little salt — the taste of the sugar, however, must predominate : yet observe that the less sugar you use, the lighter the souffles will be. Now break six eggs, throw the yolks of four only
Cook this with the app: pantry check, scaling, and the assistant.