Potato Souffle

Name: Potato Souffle
Ingredients: 2 cups mashed potatoes; 1 cup milk; 2 tablespoons melted butter; 3 eggs; Salt; Pepper; Cayenne

From What to Have for Dinner, 1905

Presented as published in 1905. 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

1045Calories

36 gProtein

75 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1045 kcal

Protein36 g

Carbohydrates75 g

Fiber9.3 g

Sugars20 g

Total Fat67 g

Saturated Fat35 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.1 g

Omega-30.6 g

Cholesterol705 mg

Sodium4007 mg

Potassium1865 mg

Calcium558 mg

Iron4.1 mg

Magnesium116 mg

Phosphorus833 mg

Zinc4.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D5.8 mcg

Vitamin C0.5 mg

Vitamin A745 mcg

Vitamin E3.7 mg

Vitamin K17 mcg

Vitamin B60.9 mg

Vitamin B123.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)5.1 mg

Folate99 mcg

Choline562 mg

Caffeine0 mg

Water692 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.

POTATO SOUFFLE. 2 cups mashed potatoes 1 cup milk 2 tablespoons melted butter Salt 3 eggs | Pepper Cayenne

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