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Chateaubriand of Smelts a la Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with crab claws, parsley, and lemon.
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
223Calories
28 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein28 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat11 g
Saturated Fat5.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol293 mg
Sodium418 mg
Potassium460 mg
Calcium135 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus372 mg
Zinc4.8 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C3.5 mg
Vitamin A128 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate76 mcg
Choline148 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 128. The excerpt below is the record exactly as published.
Chateaubriand of Smelts a la Hammond 4 Chateaubriand d’ Eperlans a la Hammond Split smelts from the front; remove the bone; stuff with crab meat; put on a broiler and grill for three minutes on each side; glaze with a brown glaze, decorate with a strip of cream sauce all around, making a dot of the cream sauce for an eye with a little speck of truffle on the top; serve on fried individual mashed pota¬ toes with supreme sauce. Garnish with crab claws, parsley, and lemon. Fish for dinner. Stuffing. Half cup crab meat, white of one egg, squeeze of an onion, squeeze of lemon, half tablespoon melted butter, pepper and salt
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