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Horns of Plenty

Name: Horns of Plenty
Yield: 1 servings
Ingredients: smoked salmon; caviare; finely chopped cucumber; highly seasoned cream cheese; Cooked ham or dried beef

From Boston Cooking-School cook book, 1896

Serves 1

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

473Calories

70 gProtein

13 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein70 g

Carbohydrates13 g

Fiber0 g

Sugars5.4 g

Total Fat16 g

Saturated Fat7.4 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol199 mg

Sodium5687 mg

Potassium936 mg

Calcium75 mg

Iron4.9 mg

Magnesium67 mg

Phosphorus493 mg

Zinc11 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K51 mcg

Vitamin B60.8 mg

Vitamin B124.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate20 mcg

Choline0 mg

Caffeine0 mg

Water330 g

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 53. The excerpt below is the record exactly as published.

HORNS OF PLENTY Cut smoked salmon in thin slices, crosswise of fish. Shape in forms of horns of plenty. Fill with caviare seasoned with a few drops of lemon juice or with finely chopped cucumber or highly eo CANAPES, HORS D’QUVRES AND COCKTAILS 129 seasoned cream cheese. Cooked ham or dried beef

Cook this with the app: pantry check, scaling, and the assistant.