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Eggs Susette

Name: Eggs Susette
Yield: 3 servings
Ingredients: 6 large potatoes; 3 cups of mashed potatoes; 6 tablespoons finely chopped ham; 2 tablespoons finely chopped parsley; whites of 2 eggs; 3 tablespoons of butter; 4 tablespoons cream; salt and pepper to taste

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

471Calories

16 gProtein

49 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein16 g

Carbohydrates49 g

Fiber7.7 g

Sugars5.5 g

Total Fat34 g

Saturated Fat12 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol99 mg

Sodium1290 mg

Potassium1150 mg

Calcium139 mg

Iron6.9 mg

Magnesium68 mg

Phosphorus253 mg

Zinc1.8 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin D0.4 mcg

Vitamin C5.4 mg

Vitamin A121 mcg

Vitamin E0.7 mg

Vitamin K6 mcg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate24 mcg

Choline59 mg

Caffeine0 mg

Water319 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 43. The excerpt below is the record exactly as published.

EGGS SUSETTE.— Wash and bake 6 large potatoes, cut a slice from top of each, scoop out inside and mash. To 3 cups of mashed potatoes add 6 tablespoons finely chopped ham, 2 table- spoons finely chopped parsley, whites of 2 eggs well beaten, 3 tablespoons of butter, 4 taiblespoons cream, and salt and pepper to taste

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