Souffle de Volaille

Name: Souffle de Volaille
Ingredients: One pound of raw Chicken; Three ounces of Butter; Four Eggs; Half pint of double Cream; Pepper and Salt to taste

From High-class cookery recipes, 1897

Presented as published in 1897. 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

3942Calories

47 gProtein

10 gCarbs

480 gFat

Full nutrition (34 nutrients)

Calories3942 kcal

Protein47 g

Carbohydrates10 g

Fiber0 g

Sugars0.7 g

Total Fat480 g

Saturated Fat146 g

Monounsaturated Fat162 g

Polyunsaturated Fat68 g

Omega-30.1 g

Cholesterol1447 mg

Sodium486 mg

Potassium809 mg

Calcium299 mg

Iron6.7 mg

Magnesium67 mg

Phosphorus791 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A887 mcg

Vitamin E14 mg

Vitamin K17 mcg

Vitamin B60.5 mg

Vitamin B122.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.5 mg

Folate99 mcg

Choline659 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 41. The excerpt below is the record exactly as published.

Souffle de Volaille. Ingredients. One pound of raw Chicken. Three ounces of Butter. Four Eggs. Half pint of double Cream. Pepper and Salt to taste

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