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Caviar a la Victoria
From The Swedish, French, American cook book, 1918
Serves 1
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
697Calories
30 gProtein
29 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories697 kcal
Protein30 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Cholesterol213 mg
Sodium75 mg
Potassium369 mg
Calcium252 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus255 mg
Zinc1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D2.1 mcg
Vitamin C1.5 mg
Vitamin A449 mcg
Vitamin E2.2 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline80 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 28. The excerpt below is the record exactly as published.
viar ) a la Victoria One cup whipped cream, three tablespoons dissolved Cox’s gelatine, pepper, salt, two teaspoons caviar
Cook this with the app: pantry check, scaling, and the assistant.