Souffle Potatoes in Their Skins
From The Dudley book of cookery and household recipes, 1909
Serve hot.
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
1397Calories
33 gProtein
215 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1397 kcal
Protein33 g
Carbohydrates215 g
Fiber25 g
Sugars10 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol307 mg
Sodium167 mg
Potassium5282 mg
Calcium244 mg
Iron11 mg
Magnesium289 mg
Phosphorus850 mg
Zinc4.5 mg
Copper1.4 mg
Manganese1.9 mg
Vitamin D1 mcg
Vitamin C236 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K27 mcg
Vitamin B63.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate204 mcg
Choline292 mg
Caffeine0 mg
Water1057 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 38. The excerpt below is the record exactly as published.
SOUFFLE POTATOES IN THEIR SKINS Take eight medium-sized good potatoes. Wash well and score a round off the top to form a cover. Bake the potatoes. When cooked remove the interiors, pass through a sieve, mix with a gill of cream and work into a light creamy mash. Season and mix in one whole egg
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