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Potato Soufflé
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. 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
428Calories
17 gProtein
80 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein17 g
Carbohydrates80 g
Fiber10 g
Sugars7.7 g
Total Fat5.5 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol189 mg
Sodium188 mg
Potassium1937 mg
Calcium99 mg
Iron4.4 mg
Magnesium109 mg
Phosphorus370 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C86 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K8.6 mcg
Vitamin B61.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate103 mcg
Choline206 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 51. The excerpt below is the record exactly as published.
POTATO SOUFFL6. (Germany.) Boil and mash 8 potatoes, press through a sieve, add 2 onions, and 2 tablespoonfuls of ham, chopped fine, and both cooked in butter, salt, pepper, and the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.