Salmon Souffle
From The Carbon County cook book, 1926
Presented as published in 1926. 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
326Calories
22 gProtein
22 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories326 kcal
Protein22 g
Carbohydrates22 g
Fiber1.2 g
Sugars1.7 g
Total Fat16 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium198 mg
Potassium53 mg
Calcium49 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline3.9 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.
Salmon Souffle. Separate 1 can salmon into flakes, season with salt, paprika and lemon juice. Cook 14 cup soft stale bread crumbs in 14 cup milk 1 minute and add to salmon, then add yolks of 3 eggs beaten until thick. Lastly fold in well beaten whites.
Cook this with the app: pantry check, scaling, and the assistant.