nut-freesoy-freefish-freeshellfish-free
Chicken Souffle
From San Rafael cook book, 1906, 1906
Serves 1
Serve immediately to prevent falling.
Presented as published in 1906. 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
986Calories
65 gProtein
83 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories986 kcal
Protein65 g
Carbohydrates83 g
Fiber15 g
Sugars5.8 g
Total Fat57 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol720 mg
Sodium792 mg
Potassium1362 mg
Calcium468 mg
Iron12 mg
Magnesium169 mg
Phosphorus761 mg
Zinc5.8 mg
Copper1 mg
Manganese7.1 mg
Vitamin D3.6 mcg
Vitamin C2.7 mg
Vitamin A331 mcg
Vitamin E2.7 mg
Vitamin K89 mcg
Vitamin B61.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate166 mcg
Choline561 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 21. The excerpt below is the record exactly as published.
CHICKEN SOUFFLE_Mrs. W. F. C. Hasson. 1 pt. chopped chicken, 1 tablespoon butter, 1 tablespoon chopped parsley, 1 pt. of milk, 2 dashes of pepper, 1 tablespoon flour, 3 eggs, and Vz cup of stale bread crumbs;
Cook this with the app: pantry check, scaling, and the assistant.