Fish Souffle
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
950Calories
196 gProtein
10 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories950 kcal
Protein196 g
Carbohydrates10 g
Fiber0.1 g
Sugars5.7 g
Total Fat7.9 g
Saturated Fat2.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol621 mg
Sodium2613 mg
Potassium3423 mg
Calcium266 mg
Iron2.2 mg
Magnesium252 mg
Phosphorus2693 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E5.2 mg
Vitamin K0.2 mcg
Vitamin B63.2 mg
Vitamin B1221 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)38 mg
Folate11 mcg
Caffeine0 mg
Water1088 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 8. The excerpt below is the record exactly as published.
FISH SOUFFLE. 2i lbs. fresh haddock. i gill of white butter sauce. White of 2 eggs. White pepper, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.