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Soufflé de Pommes de Terre

Name: Soufflé de Pommes de Terre
Yield: 1 servings
Ingredients: a pint of mashed potatoes; the raw yolks of three eggs

From A guide to modern cookery, 1909

Serves 1

Presented as published in 1909. 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

700Calories

28 gProtein

62 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories700 kcal

Protein28 g

Carbohydrates62 g

Fiber8.7 g

Sugars8.6 g

Total Fat37 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.4 g

Cholesterol618 mg

Sodium1578 mg

Potassium1462 mg

Calcium240 mg

Iron3.9 mg

Magnesium82 mg

Phosphorus576 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.5 mcg

Vitamin C0.5 mg

Vitamin A483 mcg

Vitamin E2.9 mg

Vitamin K11 mcg

Vitamin B60.8 mg

Vitamin B122.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.8 mg

Folate98 mcg

Choline513 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 382. The excerpt below is the record exactly as published.

SOUFFLE DE POMMES DE TERRE Prepare a pint of mashed potatoes with cream; add thereto the raw yolks of three eggs

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