Potato Souffle
From Buckmaster's cookery, 1887
The ingredients should be thoroughly mixed before baking, and the whites well whisked.
Presented as published in 1887. 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
2066Calories
78 gProtein
173 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories2066 kcal
Protein78 g
Carbohydrates173 g
Fiber19 g
Sugars8.3 g
Total Fat121 g
Saturated Fat67 g
Monounsaturated Fat34 g
Polyunsaturated Fat8.1 g
Omega-30.5 g
Cholesterol1026 mg
Sodium2332 mg
Potassium4330 mg
Calcium1243 mg
Iron11 mg
Magnesium272 mg
Phosphorus1648 mg
Zinc10 mg
Copper1.2 mg
Manganese1.5 mg
Vitamin D4 mcg
Vitamin C177 mg
Vitamin A1160 mcg
Vitamin E4.7 mg
Vitamin K26 mcg
Vitamin B63.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9.8 mg
Folate238 mcg
Choline729 mg
Caffeine0 mg
Water905 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 101. The excerpt below is the record exactly as published.
POTATO SOUFFLE. Ingredients. 6 Potatoes. 4 Eggs. 4 oz. of Parmesan cheese. Gruyere cheese. 1. Boil six large mealy potatoes, and mash them with three ounces of sweet butter, a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.