Mayonnaise de Saumon
From The new practical cookery guide, 1913
Mayonnaise of lobster, turbot, sole, etc., can be prepared the same way as salmon, with varied garnish and decoration.
Presented as published in 1913. 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
134Calories
6 gProtein
26 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories134 kcal
Protein5.7 g
Carbohydrates26 g
Total Fat0.8 g
Sodium100 mg
Potassium1174 mg
Calcium118 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus162 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K171 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water765 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 131. The excerpt below is the record exactly as published.
Mayonnaise de Saumon — Neatly flaked salmon placed on seasoned bed of lettuce, masked with mavon- naise, decorated, hard eggs and cucumber round, etc. Mayonnaise of lobster, turbot, sole, etc., prepared the same way as salmon, the garnish and decoration to be varied accordingly. Supreme de Saumon Beaupre — Supreme on escallops of salmon masked with Ravigotte sauce and aspic, dressed on bordure, and garnished with small dariole moulds of salpicon of gherkins, capers, anchovies, pointes and peas, lie with mayonnaise and aspic round. Supreme de Saumon Jeannette — Supreme masked with mayonnaise
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Cook this with the app: pantry check, scaling, and the assistant.