pescatariangluten-freenut-freesoy-free
Fish and Potato Souffles
From Cookery for every household, 1914
Serves 1
Time to bake: 15 minutes. Sufficient for 4 or 5 souffles.
Presented as published in 1914. 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
848Calories
84 gProtein
56 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein84 g
Carbohydrates56 g
Fiber10 g
Sugars4.5 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol373 mg
Sodium619 mg
Potassium2415 mg
Calcium535 mg
Iron5.3 mg
Magnesium202 mg
Phosphorus1326 mg
Zinc4.2 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C45 mg
Vitamin A243 mcg
Vitamin E0.6 mg
Vitamin K5.5 mcg
Vitamin B61.7 mg
Vitamin B126.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate121 mcg
Choline180 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 190. The excerpt below is the record exactly as published.
Fish and Potato Souf&6s 1 cupful cooked fish. 2 or 3 table-sps. good white sauce. Seasoning. 1 cupful cooked potato. 1 table-sp. milk or cream. 1 egg- A pinch of nutmeg. Grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.