Potato Souffle Normandy
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Serve with game, duck, or pork. Best results with Calvados or Normandy apple brandy.
Presented as published in 1936. 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
2428Calories
30 gProtein
243 gCarbs
156 gFat
Full nutrition (35 nutrients)
Calories2428 kcal
Protein30 g
Carbohydrates243 g
Fiber19 g
Sugars96 g
Total Fat156 g
Saturated Fat74 g
Monounsaturated Fat30 g
Polyunsaturated Fat7.3 g
Omega-30.8 g
Cholesterol609 mg
Sodium2909 mg
Potassium2940 mg
Calcium522 mg
Iron4.2 mg
Magnesium155 mg
Phosphorus832 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.9 mcg
Vitamin C15 mg
Vitamin A566 mcg
Vitamin E3.4 mg
Vitamin K28 mcg
Vitamin B61.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9.6 mg
Folate96 mcg
Choline307 mg
Caffeine0 mg
Alcohol19 g
Water982 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 148. The excerpt below is the record exactly as published.
POTATO SOUFFLE NORMANDY {Souffle de Pommes a la Normande) 4 cups mashed potatoes i egg Salt and pepper i teaspoon caramel 2 tablespoons butter, melted 4 tablespoons Calvados, % cup apple marmalade or aged applejack 1 cup thick cream, whipped
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