CookEat Recipe
Philadelphia Potato Rolls
Roasted potato flesh folded with whipped egg whites, shaped into rolls and baked. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1705. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Sufficient oven time for 74°C is endpoint, source heat unspecified. Limites : Potato size, scooped flesh mass, spoon size and rolls yielded unprinted.
Method
Steps
Step 1
Roast six large potatoes source forty-five minutes until soft. Scoop out flesh and pass through sieve; the skins are not part of filling.
Step 2
Heat mash with half-ounce butter, two yolks, half-gill cream, salt, pepper and nutmeg for five minutes. Beat the two corresponding egg whites to stiff peaks and fold through.
Step 3
With two spoons dipped in melted butter shape the mixture into rolls on a buttered baking sheet. Bake source eight to ten minutes; verify the egg-containing centres reach 74°C before serving.
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