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Trout Soufflé
From Cassell's dictionary of cookery, 1892
Serves 5
Time to boil the fish is ten or twelve minutes. Sufficient for five or six persons.
Presented as published in 1892. 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
56Calories
8 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein7.7 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol22 mg
Sodium497 mg
Potassium175 mg
Calcium22 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus89 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D6 mcg
Vitamin C8 mg
Vitamin A53 mcg
Vitamin E0.9 mg
Vitamin K82 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate12 mcg
Choline25 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2035. The excerpt below is the record exactly as published.
five or six small trout, and dry them well. Cut four parsley roots into strips an inch long and very narrow, and boil these in a pint and a half of water, together with a tea-spoonful of salt and a tea-spoonful of finely-scraped horseradish. In five minutes throw in a handful of small sprigs of parsley
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