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Fish Souffle, Baked
From Cookery for every household, 1914
Serves 1
Time to bake: about 30 minutes. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 189. The excerpt below is the record exactly as published.
Fish Souffle, Baked 6 oz. cooked fish. 4 oz. cooked potato. 2 oz. butter. \ gill milk or cream. 2 eggs. Grated lemon rind. Pepper and salt
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