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Mousse of Salmon a la Ericsson Hammond

Name: Mousse of Salmon a la Ericsson Hammond
Yield: 8 servings
Ingredients: One and a half pounds salmon; whites of three eggs; cream and milk enough to make the mousse the right consistence; two tablespoons sherry; red and salmon coloring to make it the shade of salmon; pepper; salt

From The Swedish, French, American cook book, 1918

Serves 8

Serve as a fish entree with lobster sauce.

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

745Calories

26 gProtein

75 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein26 g

Carbohydrates75 g

Fiber3 g

Sugars68 g

Total Fat42 g

Saturated Fat22 g

Monounsaturated Fat7 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol134 mg

Sodium153 mg

Potassium763 mg

Calcium175 mg

Iron3 mg

Magnesium85 mg

Phosphorus384 mg

Zinc2.7 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E2.4 mg

Vitamin K24 mcg

Vitamin B60.8 mg

Vitamin B123.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.1 mg

Folate41 mcg

Choline129 mg

Caffeine15 mg

Water80 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 76. The excerpt below is the record exactly as published.

Mousse of Salmon a la Ericsson Hammond Mousse de Saumon a la Ericsson Hammond One and a half pounds salmon, whites of three eggs, cream and milk enough to make the mousse the right consistence, pepper, salt, two tablespoons sherry, red and salmon coloring to make it the shade of salmon

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