vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Souffle
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
316Calories
7 gProtein
31 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein7.4 g
Carbohydrates31 g
Fiber4.4 g
Sugars4 g
Total Fat22 g
Saturated Fat7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol45 mg
Sodium684 mg
Potassium633 mg
Calcium81 mg
Iron0.6 mg
Magnesium32 mg
Phosphorus143 mg
Zinc0.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A121 mcg
Vitamin E1.6 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate14 mcg
Choline36 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 111. The excerpt below is the record exactly as published.
Potato Souffle Put one cupful of mashed potatoes in a saucepan over the fire. Have ready the yolk of one egg^ beaten light, a large teaspoonful of cream, a teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.