vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Souffle
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
462Calories
22 gProtein
79 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein22 g
Carbohydrates79 g
Fiber15 g
Sugars0 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium2292 mg
Potassium1833 mg
Calcium204 mg
Iron27 mg
Magnesium135 mg
Phosphorus244 mg
Zinc2 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.5 mg
Folate45 mcg
Choline0 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 33. The excerpt below is the record exactly as published.
Potato Souffle Bake six good sized Irish potatoes. When done cut ofl the tops and with a spoon scoop out the inside into a hot bowl and mash fine; add one tablespoon of butter, one-fourth of a cup of hot milk, one tea- spoon of salt; pepper to taste. Beat until light and then add the well- beaten whites of two eggs; stir gently. Fill the skin with the mixture, rub over with the yolks of the eggs
Cook this with the app: pantry check, scaling, and the assistant.