Mayonnaise of Salmon with Aspic Jelly
From The Cook Book, by "Oscar" of the Waldorf, 1896
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
1288Calories
180 gProtein
0 gCarbs
58 gFat
Full nutrition (27 nutrients)
Calories1288 kcal
Protein180 g
Carbohydrates0 g
Fiber0 g
Total Fat58 g
Saturated Fat8.9 g
Monounsaturated Fat19 g
Polyunsaturated Fat23 g
Cholesterol499 mg
Sodium399 mg
Potassium4445 mg
Calcium109 mg
Iron7.3 mg
Magnesium263 mg
Phosphorus1814 mg
Zinc5.8 mg
Copper2.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin B67.4 mg
Vitamin B1229 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)3.4 mg
Niacin (B3)71 mg
Folate227 mcg
Water621 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 63. The excerpt below is the record exactly as published.
Mayonnaise of Salmon with Aspic Jelly. Remove the bones from two pounds of salmon cut into slices, place them in a fish-kettle, cover over with boiling fish-broth, add a small quantity of salt, then move the fish-kettle to the side of the fire and boil for ten minutes. When cooked, take out the fish and leave till cold. Turn a border of aspic jelly onto a dish and fill the center with alternate layers of mayonnaise
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