Fish Souffle

Name: Fish Souffle
Yield: 3 servings
Ingredients: Take the remains of any cold fish,; mix with it a little mashed potato; and two well-beaten eggs,; with sufficient milk to make the mixture as thin as batter.

From The King's College Hospital book of cooking recipes, 1907

Serves 3

Presented as published in 1907. 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

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 11. The excerpt below is the record exactly as published.

Fish Souffle. Take the remains of any cold fish, mix with it a little mashed potato and two well-beaten eggs, with suffi- cient milk to make the mixture as thin as batter

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