Fish Souffle

Name: Fish Souffle
Ingredients: Three whitings (about twelve ounces); One gill of fish stock; Three eggs; One ounce of butter; One gill of cream; Two ounces of flour; Tarragon and Chili vinegar

From The Ocklye cookery book, 1909

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

843Calories

30 gProtein

50 gCarbs

81 gFat

Full nutrition (34 nutrients)

Calories843 kcal

Protein30 g

Carbohydrates50 g

Fiber0 g

Sugars0.7 g

Total Fat81 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol745 mg

Sodium478 mg

Potassium505 mg

Calcium206 mg

Iron6.1 mg

Magnesium42 mg

Phosphorus466 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A241 mcg

Vitamin E1.8 mg

Vitamin K3.5 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)5.6 mg

Folate166 mcg

Choline452 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 8. The excerpt below is the record exactly as published.

FISH SOUFFLE Ingredients Three whitings (about twelve One gill of fish stock. ounces). Three eggs. One ounce of butter. One gill of cream. Two ounces of flour. Tarragon and Chili vinegar

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