Fish Soufflé
From The practical cookbook, 1917
If salmon is used, serve with a white sauce.
Presented as published in 1917. 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
1373Calories
38 gProtein
136 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories1373 kcal
Protein38 g
Carbohydrates136 g
Fiber6.4 g
Sugars27 g
Total Fat75 g
Saturated Fat18 g
Monounsaturated Fat30 g
Polyunsaturated Fat22 g
Cholesterol30 mg
Sodium2656 mg
Potassium957 mg
Calcium753 mg
Iron7.7 mg
Magnesium116 mg
Phosphorus658 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A650 mcg
Vitamin E2 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)10 mg
Folate171 mcg
Choline87 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.
Fish SOUffl£. Additional ingredients : 2 c. white sauce (thick), 1 c. soft bread crumbs. Add bread crumbs to sauce and cook 2 min. ; remove from fire, add fish, yolks of eggs, and parsley, then fold in white of eggs. Turn into a buttered pudding-dish and bake 35 min. in a slow oven. Serve with White sauce (p, 30) or Tomato sauce (p. 31). If salmon is the fish
Cook this with the app: pantry check, scaling, and the assistant.