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Mackerel with Shrimp Mousse a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 2
Fish dish for luncheon or dinner.
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
20Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.9 mg
Sodium11 mg
Potassium51 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 103. The excerpt below is the record exactly as published.
Mackerel with Shrimp Mousse a la Sicilienne Maquereau, Mousse de Crevettes, a la Sicilienne Wash clean and split a mackerel in halves; remove bones and head; put together; cover with a shrimp mousse; decorate all around from head to tail with shrimp mousse by waving the mousse through a fancy tube; then make the shape of a head with the mousse; make an eye of lemon and truffle; put strips of the mousse on a bias across the fish, with strips of chopped truffles in between each. Put butter and sherry in the pan; cook in oven — well covered — for twenty minutes. When done, lift carefully on a warm plat¬ ter; garnish with lemons, parsley
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