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Aspic with Trout
From The Swedish, French, American cook book, 1918
Serves 4
Can also be served with salad.
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
31Calories
6 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein5.9 g
Carbohydrates2.2 g
Fiber0.2 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium168 mg
Potassium134 mg
Calcium9.6 mg
Iron0.3 mg
Magnesium8.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline6.6 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 127. The excerpt below is the record exactly as published.
two cups of the juice take one cup of tomato juice, some lemon juice, pepper, salt, and a small package of Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.