Americansidevegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Sweet Potato Souffle No. 1
From Atlanta women's club cook book, 1921
Serves 3
Subject to many variations.
Presented as published in 1921. 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
465Calories
11 gProtein
96 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein11 g
Carbohydrates96 g
Fiber2.1 g
Sugars36 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol150 mg
Sodium79 mg
Potassium858 mg
Calcium89 mg
Iron2.2 mg
Magnesium44 mg
Phosphorus264 mg
Zinc1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.1 mcg
Vitamin C16 mg
Vitamin A93 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate68 mcg
Choline105 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 9. The excerpt below is the record exactly as published.
SWEET POTATO SOUFFLE NO. 1. 1 cup nuts. 1/2 cup seeded raisins. 2 tbls. butter. 1/2 cup milk. 2 eggs. Flavored as desired. Boil potatoes whole until very tender, peel and mash well, add sugar (about 1/2 cup for baking dish
Cook this with the app: pantry check, scaling, and the assistant.