Recipe: Califlower and Potato Souffle

  •  3 ounces mashed POTATOES.
  •  3 ounces of the white part of cauliflower.
  •  ½ ounce butter.
  •  3 eggs.
  •  ½ teaspoon salt.
  •  ½ teaspoon pepper.
  •  ½ ounce butter.

Beat the eggs well, whites and yolks separately, then add the POTATOES, the cauliflower chopped very fine, and the seasonings. Stir all well together, then fill small patty pans (which have been well greased), and bake in a moderate oven for half an hour. A small knob of butter placed on the top will help to brown them, and any flavouring, such as chopped onion, parsley, or herbs, may be added if liked.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)