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Sweet Potato Souffle No. III

Name: Sweet Potato Souffle No. III
Yield: 5 servings
Cuisine: American
Ingredients: 2 cups sweet potatoes; 2 eggs; 1 cup hot milk; 1 t-spoon nutmeg; 2 tbls. sugar; 1/2 cup seeded raisins; 1/2 t-spoon salt; 1/2 cup walnut meats; 2 tbls. butter; 1/2 doz. marshmallows

From Atlanta women's club cook book, 1921

Serves 5

Recipe by Mrs. M. E. Paden.

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

385Calories

8 gProtein

85 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories385 kcal

Protein8.3 g

Carbohydrates85 g

Fiber1.4 g

Sugars45 g

Total Fat7.5 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol95 mg

Sodium323 mg

Potassium666 mg

Calcium41 mg

Iron1.9 mg

Magnesium30 mg

Phosphorus121 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C14 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate13 mcg

Choline59 mg

Caffeine0 mg

Water110 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 10. The excerpt below is the record exactly as published.

SWEET POTATO SOUFFLE NO. III. 2 cups sweet potatoes. 2 eggs. 1 cup hot milk. 1 t-spoon nutmeg. 2 tbls. sugar. 1/2 cup seeded raisins. 1/2 t-spoon salt. 1/2 cup walnut meats. 2 tbls. butter. i/| doz. marshmallows

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