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Bass with Anchovy a la Waldorf
From The Swedish, French, American cook book, 1918
Serves 1
Serves as an appetizer for luncheon or dinner.
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
663Calories
85 gProtein
15 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein85 g
Carbohydrates15 g
Fiber0 g
Sugars9.4 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.8 g
Cholesterol297 mg
Sodium482 mg
Potassium1265 mg
Calcium387 mg
Iron4.2 mg
Magnesium112 mg
Phosphorus673 mg
Zinc5.3 mg
Copper1.5 mg
Manganese2.2 mg
Vitamin D0.6 mcg
Vitamin C2.4 mg
Vitamin A261 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B125.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate52 mcg
Choline33 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 35. The excerpt below is the record exactly as published.
one teaspoon anchovy paste, one pair sweetbreads that have been parboiled for about eighteen minutes and left in the broth until cold and cut in small dices. Whip the cream; add the anchovy paste and the sweetbreads; have THE SWEDISH, FRENC'H, the mixture cold; fill baskets; put in a handle of green pepper, tie a ribbon on to match the table. Garnish with parsley. As appetizer. Bass with Anchovy ( Bar a V Anchois) a la Waldorf One cup cooked fish — bass, salmon, or halibut, three tablespoons dissolved Cox’s gelatine, one teaspoon anchovy paste, one half cup whipped cream
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