A Souffle of Chicken

Name: A Souffle of Chicken
Ingredients: the white meat of a chicken; the yolks of three eggs; pepper and salt; pepper and salt; some white sauce; a little parsley chopped fine; some fine bread-crumbs

From The universal cookery book, 1887

Presented as published in 1887. 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

580Calories

51 gProtein

1 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein51 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.6 g

Total Fat40 g

Saturated Fat12 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.4 g

Omega-30.1 g

Cholesterol686 mg

Sodium332 mg

Potassium528 mg

Calcium103 mg

Iron4.2 mg

Magnesium52 mg

Phosphorus547 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C2.7 mg

Vitamin A310 mcg

Vitamin E2.1 mg

Vitamin K3 mcg

Vitamin B60.9 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate81 mcg

Choline542 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 28. The excerpt below is the record exactly as published.

A Souffle of Chicken. Take the white meat of a chicken, remove all the skin and sinews, and mince it up as fine as possible. Then put the meat into a stew-pan, together with some white sauce, a little parsley chopped fine, and pepper and salt. Set the pan on the fire, and stir it until it boils ; then remove it to one side to cool a little. Have the yolks of three eggs beaten to a 68 CHICKEN CURRY firm froth, and stir these into the mixture. Butter well a mould, strew over the bottom and sides of it some fine bread-crumbs

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