pescatariangluten-freenut-freesoy-free
Anchovy Soufflée
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
134Calories
5 gProtein
4 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein4.5 g
Carbohydrates3.8 g
Fiber0 g
Sugars2.4 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol72 mg
Sodium155 mg
Potassium70 mg
Calcium45 mg
Iron0.3 mg
Magnesium6.6 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A72 mcg
Vitamin E1.6 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.2 mcg
Choline44 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 26. The excerpt below is the record exactly as published.
ANCHOVY SOUFFLEE. Line tart molds with puff paste, prick and bake. "Wash, bone, and pound four anchovies, with the yolk of a hard-boiled egg, a tablespoonf ul of salad oil, a dust of cayenne, and a very few drops of carmine to bring up the color. When this is quite smooth, stir into it a little — a tablespoonful — of dissolved gelatine, rub it all through a sieve, then mix it with a gill of stiffly whipped cream
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