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Salt Fish Souffle

Name: Salt Fish Souffle
Yield: 4 servings
Ingredients: One pint of finely-chopped cooked salt fish; eight good-sized potatoes; three-fourths of a cupful of milk or cream; four eggs; salt; pepper; two generous table-spoonfuls of butter

From Miss Parloa's new cook book and marketing guide, 1880

Serves 4

Beat the whites of the two remaining eggs to a stiff froth, and add a quarter of a teaspoonful of salt; then add yolks. Spread this over the dish of fish; return to the oven to brown, and serve.

Presented as published in 1880. 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

540Calories

31 gProtein

55 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein31 g

Carbohydrates55 g

Fiber6.3 g

Sugars2.6 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol315 mg

Sodium580 mg

Potassium1620 mg

Calcium115 mg

Iron3.6 mg

Magnesium101 mg

Phosphorus707 mg

Zinc2.1 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D1.3 mcg

Vitamin C59 mg

Vitamin A84 mcg

Vitamin E1.3 mg

Vitamin K7.2 mcg

Vitamin B61.1 mg

Vitamin B122.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate69 mcg

Choline183 mg

Caffeine0 mg

Water429 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 46. The excerpt below is the record exactly as published.

Salt Fish Souffle. One pint of finely-chopped cooked salt fish, eight good- sized potatoes, three-fourths of a cupful of milk or cream, four eggs, salt, pepper, two generous table-spoonfuls of butter

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