pescatariangluten-freenut-freesoy-freeshellfish-free
Fish Souffle
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
243Calories
13 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein13 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.4 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol402 mg
Sodium148 mg
Potassium166 mg
Calcium74 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 105. The excerpt below is the record exactly as published.
Fish Souffle. — Prepare the fish as for fish balls ; add two iablespoonfuls of cream and two eggs^ beaten separatel
Cook this with the app: pantry check, scaling, and the assistant.