Artichoke Souffles

Name: Artichoke Souffles
Ingredients: 1 lb. of Jerusalem artichoke puree; 1 oz breadcrumbs; the yolks of 4 eggs; nutmeg; salt; pepper; the stiff whites of 2 eggs

From How to cook vegetables, 1911

Presented as published in 1911. 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

Nutrition per serving

372Calories

21 gProtein

23 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories372 kcal

Protein21 g

Carbohydrates23 g

Fiber1.3 g

Sugars1.8 g

Total Fat21 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium208 mg

Potassium56 mg

Calcium52 mg

Iron1.4 mg

Magnesium12 mg

Phosphorus47 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.9 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.9 mg

Folate30 mcg

Choline4.1 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.

Artichoke Souffles. Mix i lb. of Jerusalem artichoke puree with i oz braadcrumbs, add the yolks of 4 eggs, season with nutmeg, salt and pepper, and stir in the stiff whites of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.