gluten-freenut-freesoy-free
Canape a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Can substitute chicken with ham, tongue, or sweetbreads.
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
787Calories
60 gProtein
6 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein60 g
Carbohydrates6.1 g
Fiber0.3 g
Sugars3.8 g
Total Fat57 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat15 g
Cholesterol213 mg
Sodium667 mg
Potassium536 mg
Calcium86 mg
Iron2.6 mg
Magnesium59 mg
Phosphorus407 mg
Zinc3.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C4 mg
Vitamin A182 mcg
Vitamin E2.9 mg
Vitamin K20 mcg
Vitamin B60.9 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)17 mg
Folate21 mcg
Choline158 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 34. The excerpt below is the record exactly as published.
Canape ) a la Ericsson Hammond One cup of cooked, grated chicken, one half teaspoon anchovy paste, one gherkin, some truffles chopped. Mix together in a sauce pan ; add two tablespoons dissolved Cox’s gelatine, three tablespoons whipped cream, and one tablespoon mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.