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Curry Souffle
From Tried favourites cookery book, 1909
Serves 5
Presented as published in 1909. 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
599Calories
48 gProtein
3 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein48 g
Carbohydrates3 g
Fiber0.9 g
Sugars2.1 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat17 g
Polyunsaturated Fat6 g
Omega-30.2 g
Cholesterol361 mg
Sodium821 mg
Potassium1199 mg
Calcium24 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus896 mg
Zinc5.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D24 mcg
Vitamin C47 mg
Vitamin A10 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B124.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate47 mcg
Choline59 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 89. The excerpt below is the record exactly as published.
Curry Souffle. i lb. Veal, i lb. Bacon, 1 lb. Sweetbreads, 1 lb. Button Mushrooms. Rub cut veal and bacon through sieve, and parboil sweetbreads. TRIED FAVOURITES COOKERY BOOK. 91 Make sauce with 4 onions sliced
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