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Potato Soufflé
From Harper's cook book encyclopædia, 1902
Serves 1
Sometimes called potato omelet.
Presented as published in 1902. 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
643Calories
26 gProtein
56 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories643 kcal
Protein26 g
Carbohydrates56 g
Fiber11 g
Sugars2.6 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol616 mg
Sodium9934 mg
Potassium1503 mg
Calcium234 mg
Iron7 mg
Magnesium113 mg
Phosphorus471 mg
Zinc3 mg
Copper0.7 mg
Manganese3.6 mg
Vitamin D3 mcg
Vitamin C44 mg
Vitamin A431 mcg
Vitamin E2.5 mg
Vitamin K48 mcg
Vitamin B61 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.8 mg
Folate109 mcg
Choline476 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 398. The excerpt below is the record exactly as published.
Potato Souffle (sometimes called potato omelet). — Stir into one cupful of cold mashed potato half a cupful of rich milk, and whip until very smooth and light. Add three well- beaten eggs, and pepper and salt to taste, and beat again, hard and swift- ly. Have ready in a frying-pan two table-spoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.