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French Fried Potatoes, Pomme Souffle
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
1111Calories
3 gProtein
20 gCarbs
114 gFat
Full nutrition (33 nutrients)
Calories1111 kcal
Protein3.2 g
Carbohydrates20 g
Fiber3.7 g
Sugars0 g
Total Fat114 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Cholesterol108 mg
Sodium1900 mg
Potassium462 mg
Calcium52 mg
Iron6.9 mg
Magnesium34 mg
Phosphorus61 mg
Zinc0.6 mg
Copper1 mg
Manganese1.5 mg
Vitamin D2.8 mcg
Vitamin C5.9 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline56 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 84. The excerpt below is the record exactly as published.
FRENCH FRIED POTATOES, POMME SOUFFLE. Quantity lor 6 Persons. 1% lbs. of raw potatoes 1 tsp. fine salt 1 % lbs. clear lard
Cook this with the app: pantry check, scaling, and the assistant.