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Mixed Vegetable Souffle
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
90Calories
2 gProtein
16 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein1.7 g
Carbohydrates16 g
Fiber3.6 g
Sugars4.4 g
Total Fat2.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium126 mg
Potassium373 mg
Calcium38 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A322 mcg
Vitamin E0.4 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate19 mcg
Choline15 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 73. The excerpt below is the record exactly as published.
Mixed Vegetable Souffle 1 tablespoonful Crisco ¥% |b. stewed onions ¥Y |b. cooked carrots 1 tablespoonful chopped ¥ |b. boiled potatoes parsley 3%4 lb. boiled turnips Salt and pepper to taste 3 eggs
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