vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Soufflé
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
361Calories
27 gProtein
12 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein27 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 195. The excerpt below is the record exactly as published.
Potato Souffle. Take any number of large potatoes — the less eyes and the tirmer the skin the better. Clean them thoroughly, and then bake them : after which cut a round piece not quite so large as a half-crown out of each potato, and remove as much of the mside as can be obtained without damage to the skin. Mash the potato Avith cream, adding a little butter, sprinkle over a little salt, and put to it half a pint of milk ; give it all a boil ; take the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.