Soufflés of Fish

Name: Soufflés of Fish
Ingredients: One unit butter; 1 flour; 5 of milk; 2 of yolk of egg; 3 units raw pounded fish; 3 units of white of eggs

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.

Souffl4es of Fish.— One unit butter, 1 flour, 5 of milk, 2 of yolk of egg. Stir over the fire till it nearly boils. Mix in 3 units raw pounded fish, seasoning, and 3 units of white of eggs

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