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Caviar a l’Oskar
From The Swedish, French, American cook book, 1918
Serves 1
Serve before the soup.
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
724Calories
35 gProtein
30 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories724 kcal
Protein35 g
Carbohydrates30 g
Fiber0 g
Sugars19 g
Total Fat54 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Cholesterol283 mg
Sodium92 mg
Potassium410 mg
Calcium256 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus331 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C4.5 mg
Vitamin A466 mcg
Vitamin E3.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline143 mg
Caffeine0 mg
Water166 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.
Caviar a 1’ Oskar, for Four Persons One cup whipped cream, three tablespoons dissolved Cox’s gelatine, two tablespoons caviar, cayenne pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.