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Fish Mousse, Normandy Sauce
From Boston Cooking-School cook book, 1896
Serves 5
Serves 4 to 6.
Presented as published in 1896. 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
228Calories
15 gProtein
2 gCarbs
17 gFat
Full nutrition (29 nutrients)
Calories228 kcal
Protein15 g
Carbohydrates2.5 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol90 mg
Sodium312 mg
Potassium191 mg
Calcium42 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus284 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.7 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Water132 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 90. The excerpt below is the record exactly as published.
FISH MOUSSE, NORMANDY SAUCE 1 pound halibut or other delicate fish 1 cup heavy cream 3 egg whites Salt, pepper, cayenne
Cook this with the app: pantry check, scaling, and the assistant.