vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Souffles de Pom mes de Terre a la St. Louis
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
513Calories
22 gProtein
104 gCarbs
15 gFat
Full nutrition (32 nutrients)
Calories513 kcal
Protein22 g
Carbohydrates104 g
Fiber20 g
Sugars0 g
Total Fat15 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium1548 mg
Potassium2450 mg
Calcium322 mg
Iron36 mg
Magnesium182 mg
Phosphorus359 mg
Zinc2.9 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate61 mcg
Water498 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 401. The excerpt below is the record exactly as published.
Souffles de Pom mes de Terre a la St. Louis. — 8 kidney potatoes (not too large and of even size), 1 oz. of butter, ^ gill of cream or milk (about), 2 whites of eggs, ^ oz. grated Cheddar cheese, salt and pepper
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