Fish Souffle

Name: Fish Souffle
Ingredients: One pint of boiled halibut; one small teaspoonful of salt; a dash of pepper; one teaspoonful of onion juice; a large tablespoonful of butter; a tablespoonful of flour; a cupful of milk; two eggs

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

813Calories

112 gProtein

35 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories813 kcal

Protein112 g

Carbohydrates35 g

Fiber6.4 g

Sugars12 g

Total Fat36 g

Saturated Fat9.4 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol665 mg

Sodium2896 mg

Potassium2916 mg

Calcium506 mg

Iron5.4 mg

Magnesium195 mg

Phosphorus1613 mg

Zinc4.4 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D27 mcg

Vitamin C0.4 mg

Vitamin A339 mcg

Vitamin E4.3 mg

Vitamin K41 mcg

Vitamin B63 mg

Vitamin B127.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)32 mg

Folate122 mcg

Choline633 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 13. The excerpt below is the record exactly as published.

Fish Souffle. — One pint of boiled halibut? or other delicate fish, freed from bones and skin and mashed to a pulp. Season with one small teaspoonful of salt, a dash of pepper, and one teaspoonful of onion juice. Melt a large tablespoonful of butter in a saucepan, and cook in it for three minutes a tablespoonful of flour. Add slowly a cupful of milk and the seasoned fish pulp. Beat two eggs

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