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Potato Souffle

Name: Potato Souffle
Yield: 2 servings
Ingredients: four good-sized mealy potatoes; half tea-cup of sweet milk; table-spoon of good butter; the yolks of four eggs; the whites

From Buckeye cookery, 1892

Serves 2

Serve immediately with meats that have gravies.

Presented as published in 1892. 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

579Calories

25 gProtein

54 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories579 kcal

Protein25 g

Carbohydrates54 g

Fiber6.3 g

Sugars2.5 g

Total Fat35 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol16 mg

Sodium19 mg

Potassium1276 mg

Calcium37 mg

Iron2.4 mg

Magnesium69 mg

Phosphorus172 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A0 mcg

Vitamin E5.7 mg

Vitamin K6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.2 mg

Folate45 mcg

Choline36 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 192. The excerpt below is the record exactly as published.

Porato SOUFFLE Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan‘ half tea-cup of sweet milk and _ table- spoon of good butter, add to the potato with a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a smali pinch of salt into the whites

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