Gelatine of Egg a la Europeenne
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served as an egg dish or salad.
Presented as published in 1924. 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
407Calories
39 gProtein
9 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein39 g
Carbohydrates9.2 g
Fiber2.3 g
Sugars5.4 g
Total Fat25 g
Saturated Fat7.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol930 mg
Sodium366 mg
Potassium1066 mg
Calcium147 mg
Iron5.5 mg
Magnesium50 mg
Phosphorus690 mg
Zinc4.4 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D5.5 mcg
Vitamin C4.8 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)8.4 mg
Folate156 mcg
Choline774 mg
Caffeine0 mg
Water400 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 75. The excerpt below is the record exactly as published.
Gelatine of Egg a la Europeenne Gelatine d’CEufs a V Europeenne Five eggs, a half pound of mushrooms, two tablespoons of pate de foie-gras, a half pair of sweetbreads, green pepper, pimentos, truffles, carrots, onions, and four cups of tomato aspic
Cook this with the app: pantry check, scaling, and the assistant.