vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle, Potato
From Cassell's dictionary of cookery, 1892
Serves 1
Variations can include lemon or orange-flower water.
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. — This dish has the double advantage of being excellent and economical. Take as many large potatoes as you expect guests for dinner. As the potatoes do not look well when cut, wash them well, and select the best shaped ; put them into the oven, and when sufficiently baked, cut an aperture at the top of each, scoojJ out the inside with a spoon, and put it in a stewpan with two or three spoonfuls of double cream, a small bit of butter, a little salt, some sugar, a little lemon-peel rasped on sugar, two yolks of eggs, adding the white nicely frothed
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