Chicken Souffle

Name: Chicken Souffle
Ingredients: 2 cups cold chicken (minced); 2 tablespoons flour; % cup bread crumbs; 2 tablespoons butter; 2 cups milk; 2 eggs

From The Wilson cook book, 1941

Presented as published in 1941. 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

1580Calories

113 gProtein

74 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1580 kcal

Protein113 g

Carbohydrates74 g

Fiber2.4 g

Sugars27 g

Total Fat112 g

Saturated Fat30 g

Monounsaturated Fat33 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol476 mg

Sodium915 mg

Potassium1758 mg

Calcium757 mg

Iron7.8 mg

Magnesium180 mg

Phosphorus1299 mg

Zinc9.2 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D5.6 mcg

Vitamin C7.6 mg

Vitamin A350 mcg

Vitamin E1.7 mg

Vitamin K11 mcg

Vitamin B62 mg

Vitamin B124.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)37 mg

Folate111 mcg

Choline377 mg

Caffeine0 mg

Water751 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 8. The excerpt below is the record exactly as published.

Chicken Souffle 2 cups cold chicken (minced) 2 tablespoons flour % cup bread crumbs , 2 tablespoons butter 2 eggs 2 cups milk

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