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Iced Savoury Souffle
From Cookery and housekeeping, 1882
Serves 1
A refined dish that can be made with either chicken or fish.
Presented as published in 1882. 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
165Calories
21 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein21 g
Carbohydrates17 g
Fiber0.3 g
Sugars12 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol78 mg
Sodium574 mg
Potassium291 mg
Calcium31 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus488 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.2 mg
Vitamin A5.1 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate2.8 mcg
Choline2.6 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 102. The excerpt below is the record exactly as published.
Iced Savoury Souffle. This is a very refined dish, and may be made with chicken, or with fish, if a maigre dish is pre- ferred ; in the latter case the aspic jelly must be made with fish bones
Cook this with the app: pantry check, scaling, and the assistant.