Kippered Herring Souffle
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 6. The excerpt below is the record exactly as published.
KIPPERED HERRING SOUFFLE— ENGLISH Wash, bone and chop two smoked herrings ; then rub through a sieve ; add two tablespoons of soft crumbs, three of thick cream and the yolks of two eggs ; beat well, season with paprika
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