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Potato Souffle

Name: Potato Souffle
Yield: 2 servings
Ingredients: Four large potatoes; one ounce of butter; one half gill of milk; one half teaspoonful of white pepper; one half teaspoonful of salt; yolks of three eggs; whites of four eggs

From Handbook of practical cookery, 1886

Serves 2

Any leftover mixture can be baked in a greased cup.

Presented as published in 1886. 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

556Calories

30 gProtein

57 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories556 kcal

Protein30 g

Carbohydrates57 g

Fiber6.5 g

Sugars3.9 g

Total Fat34 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol37 mg

Sodium614 mg

Potassium1324 mg

Calcium77 mg

Iron2.5 mg

Magnesium73 mg

Phosphorus205 mg

Zinc1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C59 mg

Vitamin A9.7 mcg

Vitamin E4.3 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.2 mg

Folate45 mcg

Choline42 mg

Caffeine0 mg

Water392 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.

POTATO SOUFFLES. 135 SOUFFLES. Potato Souffle. — Four large potatoes, one ounce of butter, one half gill of milk, one half tea-spoonf ul of white pepper, one half tea-spoonful of salt, yolks of three eggs, whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.