Salmon Souffle
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
1591Calories
127 gProtein
85 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories1591 kcal
Protein127 g
Carbohydrates85 g
Fiber4.9 g
Sugars13 g
Total Fat79 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat13 g
Omega-30.4 g
Cholesterol909 mg
Sodium2882 mg
Potassium2182 mg
Calcium1417 mg
Iron11 mg
Magnesium216 mg
Phosphorus2137 mg
Zinc7.5 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D66 mcg
Vitamin C4 mg
Vitamin A632 mcg
Vitamin E5.6 mg
Vitamin K13 mcg
Vitamin B61.8 mg
Vitamin B1222 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)37 mg
Folate257 mcg
Choline885 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 1. The excerpt below is the record exactly as published.
SALMON SOUFFLE 1 lb. can salmon 3 tbs. melted butter l cup soft fine bread crumbs 2 tsp. lemon juice s cup milk Salt & paprika to taste 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.