Chicken Souffle
From Canadian cook book, 1924
Serve with Asparagus or Bechamel Sauce.
Presented as published in 1924. 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
932Calories
63 gProtein
41 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein63 g
Carbohydrates41 g
Fiber2.5 g
Sugars3.8 g
Total Fat57 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol333 mg
Sodium5283 mg
Potassium839 mg
Calcium203 mg
Iron4.9 mg
Magnesium80 mg
Phosphorus696 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A66 mcg
Vitamin E0.7 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate82 mcg
Choline148 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 20. The excerpt below is the record exactly as published.
CHICKEN SOUFFLE. 1 c. cooked chicken, minced. c. soft bread crumbs. y2 T. salt, f .g. pepper, f.g. cayenne. 1 T. lemon juice. 2 tb. cream. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.