Salmon Souffle

Name: Salmon Souffle
Ingredients: 2 tbsp. butter; 2 tbsp. flour; 1 c. milk; 1 c. salmon; 4 eggs; 3/4 tsp. salt

From Domestic science, principles and application, 1914

This recipe serves 2.

Presented as published in 1914. 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

826Calories

82 gProtein

25 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories826 kcal

Protein82 g

Carbohydrates25 g

Fiber0 g

Sugars12 g

Total Fat64 g

Saturated Fat13 g

Monounsaturated Fat14 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol966 mg

Sodium3983 mg

Potassium1828 mg

Calcium449 mg

Iron6.3 mg

Magnesium126 mg

Phosphorus1137 mg

Zinc5.3 mg

Copper0.8 mg

Manganese0.2 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A426 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B62.4 mg

Vitamin B1211 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)20 mg

Folate178 mcg

Choline631 mg

Caffeine0 mg

Water535 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 79. The excerpt below is the record exactly as published.

Salmon Souffle 2 tbsp. butter 2 tbsp. flour 1 c. milk 1 c. salmon 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.