vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffle Potatoes, Canadian Style
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Grated cheese can be added before the second baking.
Presented as published in 1913. 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
580Calories
22 gProtein
80 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein22 g
Carbohydrates80 g
Fiber9.5 g
Sugars4.1 g
Total Fat20 g
Saturated Fat4.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol380 mg
Sodium171 mg
Potassium2058 mg
Calcium114 mg
Iron5.4 mg
Magnesium116 mg
Phosphorus459 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C89 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K9.5 mcg
Vitamin B61.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate115 mcg
Choline348 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 106. The excerpt below is the record exactly as published.
Souffle Potatoes, Canadian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Canadian Style— Select 6 large even-sized potatoes, wash and scrub them, and when dry Stewed Apricots - A Calendar of Dinners bake them in hot oven until done. Cut off small portion of skin and re- move inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nut- meg to taste, and work in 4 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.