dairy-freenut-freesoy-free
Darne de Saumon Nesselrode
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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
214Calories
3 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein2.7 g
Carbohydrates3.3 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat8 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol53 mg
Sodium34 mg
Potassium43 mg
Calcium6.1 mg
Iron0.4 mg
Magnesium3.7 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline35 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 157. The excerpt below is the record exactly as published.
DARNE DE SAUMON NESSELRODE Remove the spine and all other internal bones. Stuff the darne with raw lobster mousse stiffened by means of a little pike forcemeat. Line a well-buttered, round and even raised-pie mould with a thin layer of hot-water, raised-pie paste (this is made from one Ib. of flour, four oz. of lard, one egg, and a little lukewarm water), which should be prepared in advance and made some- what stiff. Now garnish the inside of the pie with thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.