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Chicken Souffle
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Cooking time varies based on dish size.
Presented as published in 1913. 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
834Calories
45 gProtein
7 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein45 g
Carbohydrates7.4 g
Fiber0 g
Sugars0.6 g
Total Fat68 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol421 mg
Sodium265 mg
Potassium561 mg
Calcium71 mg
Iron4.1 mg
Magnesium49 mg
Phosphorus438 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C3.8 mg
Vitamin A172 mcg
Vitamin E1.2 mg
Vitamin K3.1 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate53 mcg
Choline292 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 91. The excerpt below is the record exactly as published.
Chicken Souffle Creamed Potatoes elery and Apple Salad Stuffed Dates Coffee *Chicken Souffle—2 cups cold roast chicken, a % cup cold boiled ham A Calendar of Dinners or tongue, 5 tablespoons Crisco, 2 tablespoons flour, % cup cream, %4 cup chicken broth, a % cup chop- ped nut meats, salt and paprika to taste, and 4 eggs beaten sepa- rate
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