Americanside

Sweet-Potato Souffle

Name: Sweet-Potato Souffle
Cuisine: American
Ingredients: four medium-sized sweet potatoes; two eggs; a gill of cream; salt; pepper

From Luncheon, 1888

Bake until delicately browned.

Presented as published in 1888. 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

1018Calories

26 gProtein

111 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1018 kcal

Protein26 g

Carbohydrates111 g

Fiber6.3 g

Sugars32 g

Total Fat54 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol493 mg

Sodium171 mg

Potassium3111 mg

Calcium354 mg

Iron6.2 mg

Magnesium161 mg

Phosphorus495 mg

Zinc3.6 mg

Copper1.4 mg

Manganese5.4 mg

Vitamin D2 mcg

Vitamin C77 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K45 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate51 mcg

Choline297 mg

Caffeine0 mg

Water561 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 16. The excerpt below is the record exactly as published.

weet -Potato Souffle. — Boil four me- dium-sized sweet potatoes. When done, peel and mash them. Beat up the yolks and whites of two eggs separately ; add a gill of cream to the yolks ; beat it into the potato (seasoned with salt and pepper

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