Haddock Souffle
From Salads, sandwiches, and savouries, 1901
Adjust baking time for smaller souffles.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.
Haddock souffle. — Pick the flesh from a small, boiled Finiion haddock (or half a large one will do), pound it with loz. of butter, and, after sieving it, mix into it a good dash of cayenne and the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.