Potato Souffle
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve immediately to prevent falling.
Presented as published in 1904. 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
846Calories
50 gProtein
50 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories846 kcal
Protein50 g
Carbohydrates50 g
Fiber3.1 g
Sugars16 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.5 g
Omega-30.2 g
Cholesterol1178 mg
Sodium1154 mg
Potassium1404 mg
Calcium521 mg
Iron5.8 mg
Magnesium103 mg
Phosphorus940 mg
Zinc5.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D8.8 mcg
Vitamin C13 mg
Vitamin A665 mcg
Vitamin E3.6 mg
Vitamin K5.6 mcg
Vitamin B61.1 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)2.8 mg
Folate158 mcg
Choline956 mg
Caffeine0 mg
Water610 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 5. The excerpt below is the record exactly as published.
potato souffle. To a well-beaten cupful of mashed potato add the yolks of three eggs, thoroughly beaten; season with salt and pepper and a tablespoonful of melted butter. Whip in slowly a cup of milk, or half milk and half cream, and finally the frothed whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.