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Mousse of Eel (Mousse d’ Anguille) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
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
1215Calories
96 gProtein
100 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1215 kcal
Protein96 g
Carbohydrates100 g
Fiber4.1 g
Sugars91 g
Total Fat51 g
Saturated Fat28 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol85 mg
Sodium656 mg
Potassium445 mg
Calcium214 mg
Iron2.9 mg
Magnesium78 mg
Phosphorus269 mg
Zinc2.7 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E3.1 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline147 mg
Caffeine19 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 138. The excerpt below is the record exactly as published.
Mousse of Eel ( Mousse d’ Anguille) a la Ericsson Hammond One and a half pounds eel, cream and milk to make it the right consistence, whites of two eggs not beaten, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.