Potato—“Disappointed (or Soufflé) Potatoes.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 8.0 potatoes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

8 sound, good, and good-looking middle-sized potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
as much cream as will make a thick batter ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the whites of 4 eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (10)

Bake the potatoes.
When done, cut about one-third or rather one-fourth off.
Take out the insides of the potatoes and put them in a stew-pan.
Mash the potato insides very fine with 2 ozs. of butter and a little salt.
Put them over the fire, stirring in as much cream as will make a thick batter.
Cook the mixture.
Mix in very lightly the whites of 4 eggs which have been previously whipped to a stiff froth.
Put the mixture back into the potato skins.
Bake again for 20 minutes.
Send to table on a napkin in a flat dish.

Original Text

Potato—“Disappointed (or Soufflé) Potatoes.” (Mrs. Farrer and Mrs. Buchanan.)
Take 8 sound, good, and good-looking middle-sized potatoes. Bake them, and when done cut about one-third or rather one-fourth off.
Take out the insides of the potatoes and put them in a stew-pan, mashing them very fine with 2 ozs. of butter and a little salt.
Put them over the fire, stirring into them as much cream as will make a thick batter.
Cook, then mix in very lightly the whites of 4 eggs which have been previously whipped to a stiff froth, and put the mixture back into the potato skins.
Bake again 20 minutes.
Send to table on a napkin in a flat dish.
The potatoes are in their skins, but look as if they had burst and overflowed at the top.

Notes

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