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Beef Souffle
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
147Calories
5 gProtein
28 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories147 kcal
Protein4.6 g
Carbohydrates28 g
Fiber2.3 g
Sugars3.6 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Sodium354 mg
Potassium227 mg
Calcium114 mg
Iron6.2 mg
Magnesium21 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C4.6 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate16 mcg
Choline1.5 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.
Beef Souffle, Take 2 cups of cold chopped meat, 1 cup of bread cut in small dice, 1 scant cup of canned tomatoes; put layer of meat in bot- tom of dish, then a layer of the bread and tomatoes, a small pinch of thyme, pepper and salt, and so on until dish is full; pour 1 cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.