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Souffle of Halibut with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side.
Presented as published in 1918. 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
111Calories
22 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein22 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol58 mg
Sodium92 mg
Potassium598 mg
Calcium23 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus287 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D5.6 mcg
Vitamin C4.2 mg
Vitamin A94 mcg
Vitamin E1 mg
Vitamin K72 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.8 mg
Folate43 mcg
Choline76 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 74. The excerpt below is the record exactly as published.
Souffle of Halibut with Spinach a la Princesse Fletan souffle aux Epinards, a la Princesse Butter small individual double moulds; decorate the half of the mould with truffles as a daisy or any design desired. Fill with the mousse of halibut the mould that is decorated; then fill the other mould with the mousse of spinach
Cook this with the app: pantry check, scaling, and the assistant.