gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Soufflé de Caneton Rouennais
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
255Calories
8 gProtein
2 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein7.9 g
Carbohydrates2.3 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Cholesterol73 mg
Sodium304 mg
Potassium85 mg
Calcium31 mg
Iron2.6 mg
Magnesium7.4 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A431 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B124 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline3.9 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 323. The excerpt below is the record exactly as published.
SOUFFLE DE CANETON ROUENNAIS Poéle the duckling, and only just cook it. Raise the suprémes, and keep them hot, and cut the bones from the carcass in such a way as to imitate a case, as I described in a number of pullet recipes. With the duckling’s liver, the raw meat of another half-duckling, the white of an egg, and three oz. of raw foie gras
Cook this with the app: pantry check, scaling, and the assistant.