Fish Souffle

Name: Fish Souffle
Ingredients: Four ounces of uncooked fish; One ounce flour; Half an ounce butter; Two small eggs; Half a gill of fish stock or milk; Half a gill cream; Pepper; Salt; Squeeze of lemon juice

From Plain cookery recipes, 1908

Presented as published in 1908. 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

533Calories

31 gProtein

32 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories533 kcal

Protein31 g

Carbohydrates32 g

Fiber0.3 g

Sugars2.9 g

Total Fat43 g

Saturated Fat15 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol518 mg

Sodium535 mg

Potassium520 mg

Calcium122 mg

Iron3.7 mg

Magnesium48 mg

Phosphorus595 mg

Zinc2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.2 mcg

Vitamin C39 mg

Vitamin A163 mcg

Vitamin E1.8 mg

Vitamin K1.7 mcg

Vitamin B60.3 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.9 mg

Folate112 mcg

Choline299 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 60. The excerpt below is the record exactly as published.

Fish Souffle Four ounces of uncooked fish (cod, haddock, or whiting). One ounce flour. Half an ounce butter. Two small eggs. Half a gill of fish stock or milk. Half a gill cream. Pepper and salt. Squeeze of lemon juice

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