Chicken Souffle

Name: Chicken Souffle
Ingredients: i lb. of raw chicken; ij oz. of butter; I gill of cream; 2 eggs; Pepper, salt, and nutmeg.

From The St. Mungo cookery book, 1904

Turn out, and coat with good white sauce and decorate with truffles, etc.

Presented as published in 1904. 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

3398Calories

32 gProtein

5 gCarbs

394 gFat

Full nutrition (34 nutrients)

Calories3398 kcal

Protein32 g

Carbohydrates5.2 g

Fiber0 g

Sugars0.4 g

Total Fat394 g

Saturated Fat119 g

Monounsaturated Fat150 g

Polyunsaturated Fat66 g

Omega-30 g

Cholesterol855 mg

Sodium316 mg

Potassium550 mg

Calcium165 mg

Iron4.9 mg

Magnesium47 mg

Phosphorus518 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A727 mcg

Vitamin E13 mg

Vitamin K14 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.4 mg

Folate52 mcg

Choline365 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 13. The excerpt below is the record exactly as published.

CHICKEN SOUFFLE. i lb. of raw chicken. ij oz. of butter. I gill of cream. 2 eggs. Pepper, salt, and nutmeg.

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