Potato Souffle
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
The potatoes will puff up considerably if well beaten before refilling.
Presented as published in 1909. 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
116Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3.1 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium638 mg
Calcium18 mg
Iron1.2 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate23 mcg
Choline18 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 73. The excerpt below is the record exactly as published.
POTATO SOUFFLE. Select large potatoes and have all the same size, if pos- sible. Bake until done. When done, cut each potato in two lengthwise and scoop out the inside with a spoon, being careful not to break the skins. Add to the potatoes a little salt and sufficient cream
Cook this with the app: pantry check, scaling, and the assistant.