pescatariangluten-freenut-freeegg-freesoy-free
Crab Souffle a la Hildur
From The Swedish, French, American cook book, 1918
Serves 1
Can also be served hot as a fish entree.
Presented as published in 1918. 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
302Calories
43 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein43 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat13 g
Saturated Fat7.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol213 mg
Sodium695 mg
Potassium782 mg
Calcium214 mg
Iron1.8 mg
Magnesium81 mg
Phosphorus545 mg
Zinc8.4 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B1221 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.4 mg
Folate105 mcg
Choline2.5 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 25. The excerpt below is the record exactly as published.
abe Souffle) a la Hildur Butter charlotte moulds; decorate with a branch of truffle. Spread with fish mousse and fill with crab meat. To one cup crab meat add one tablespoon melted butter, some onion juice, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.