Potato Souffle

Name: Potato Souffle
Ingredients: two cups mashed potato; two tablespoonfuls melted butter; six tablespoonfuls of cream; two eggs; a pinch of salt; a pinch of pepper

From The Elm City cook book, 1896

Adding two tablespoons of grated cheese improves the dish.

Presented as published in 1896. 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

986Calories

23 gProtein

78 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories986 kcal

Protein23 g

Carbohydrates78 g

Fiber6.3 g

Sugars6.6 g

Total Fat65 g

Saturated Fat36 g

Monounsaturated Fat17 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol529 mg

Sodium1431 mg

Potassium1473 mg

Calcium217 mg

Iron2.9 mg

Magnesium93 mg

Phosphorus448 mg

Zinc2.7 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D2.8 mcg

Vitamin C26 mg

Vitamin A373 mcg

Vitamin E1.8 mg

Vitamin K12 mcg

Vitamin B61.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.8 mg

Folate81 mcg

Choline355 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.

POTATO SOUFFLE. This recipe requires two cups mashed potato, two tablespoon- fuls melted butter, six tablespoonfuls of cream, two eggs, and a pinch of salt

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