Soufflé de Volaille à la Hollandaise (Soutafe of Chicken, Dutch style)

Name: Soufflé de Volaille à la Hollandaise (Soutafe of Chicken, Dutch style)
Ingredients: lb. raw chicken; lb. raw lean veal; 2 eggs; i gill cream; pepper and salt; i oz. finely chopped ham; i gill bechamel sauce

From Recherché entrées, 1907

Can use chicken only if preferred.

Presented as published in 1907. 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

2401Calories

64 gProtein

16 gCarbs

229 gFat

Full nutrition (33 nutrients)

Calories2401 kcal

Protein64 g

Carbohydrates16 g

Fiber0.3 g

Sugars6.9 g

Total Fat229 g

Saturated Fat81 g

Monounsaturated Fat91 g

Polyunsaturated Fat37 g

Cholesterol464 mg

Sodium1063 mg

Potassium1258 mg

Calcium271 mg

Iron4.1 mg

Magnesium97 mg

Phosphorus816 mg

Zinc9.3 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D9.2 mcg

Vitamin C1 mg

Vitamin A413 mcg

Vitamin E7.2 mg

Vitamin K9.4 mcg

Vitamin B61.2 mg

Vitamin B123.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)23 mg

Folate42 mcg

Choline75 mg

Caffeine0 mg

Water411 g

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 60. The excerpt below is the record exactly as published.

SoufB6 de Volaille h, la Hollandaise. (Soutafe of Chicken, Duteh style.) \ lb. raw chicken, \ lb. raw lean veal, 2 eggs, i gill cream, pepper and salt, i oz. finely chopped ham, i gill bechamel sauce

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