Caviar a la Poularde
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
2148Calories
109 gProtein
105 gCarbs
146 gFat
Full nutrition (34 nutrients)
Calories2148 kcal
Protein109 g
Carbohydrates105 g
Fiber4.1 g
Sugars9.6 g
Total Fat146 g
Saturated Fat76 g
Monounsaturated Fat31 g
Polyunsaturated Fat9.3 g
Omega-30.4 g
Cholesterol1200 mg
Sodium1215 mg
Potassium1053 mg
Calcium666 mg
Iron7.8 mg
Magnesium123 mg
Phosphorus1320 mg
Zinc4.7 mg
Copper1.3 mg
Manganese1.2 mg
Vitamin D27 mcg
Vitamin C36 mg
Vitamin A202 mcg
Vitamin E16 mg
Vitamin K8.9 mcg
Vitamin B60.6 mg
Vitamin B1222 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)13 mg
Folate191 mcg
Choline766 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 8. The excerpt below is the record exactly as published.
Caviar a la Poularde Caviar a la Poularde A glass of caviar, six medium thick slices of bread, one and a half cups of cream, five tablespoons of dissolved Cox’s gelatine, one half cup of artificial aspic, cayenne pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.