Fish Souffle

Name: Fish Souffle
Ingredients: ½ lb. skinned haddock; 1 egg; 1 slice of bread; 1 teacupful of milk; Salt and pepper

From The Samaritan cookery book, 1903

Serves two people.

Presented as published in 1903. 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

299Calories

17 gProtein

26 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein17 g

Carbohydrates26 g

Fiber0.7 g

Sugars14 g

Total Fat14 g

Saturated Fat6.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol215 mg

Sodium307 mg

Potassium470 mg

Calcium391 mg

Iron1.9 mg

Magnesium43 mg

Phosphorus379 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 14. The excerpt below is the record exactly as published.

FISH SOUFFLE (for two people). £ lb. skinned haddock. I i egg. i slice of bread. I i teacupful of milk. Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.