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Potato Souffle
From Cassell's dictionary of cookery, 1892
Serves 4
Serve immediately after baking. Sufficient for five or six persons.
Presented as published in 1892. 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
681Calories
25 gProtein
71 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein25 g
Carbohydrates71 g
Fiber4.7 g
Sugars8.6 g
Total Fat39 g
Saturated Fat16 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol542 mg
Sodium204 mg
Potassium1226 mg
Calcium139 mg
Iron5.6 mg
Magnesium78 mg
Phosphorus441 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D2.5 mcg
Vitamin C44 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K6.3 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate138 mcg
Choline395 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1327. The excerpt below is the record exactly as published.
Potato Souffle. — Bake six or eight large potatoes, and when they are done enough burst the skins, and scoop out the floury part with a spoon. Take a quarter of a pound of tliis flour and mix with it two table-spoonfuls of finely- sifted sugar, an ounce of butter, half a pint of boiling cream pleasantly flavoured with lemon- POT ( 629 ) POT rind or cinnamon. Beat the mixture until it is quite smooth, then add the well-beaten yolks of foul- eggs, and, separately, the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.