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Mousse of Salmon with Spinach a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 2
Serve with hollandaise sauce in the center.
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
477Calories
68 gProtein
1 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein68 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.5 g
Total Fat20 g
Saturated Fat4.6 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol409 mg
Sodium411 mg
Potassium1155 mg
Calcium62 mg
Iron2.4 mg
Magnesium86 mg
Phosphorus891 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D32 mcg
Vitamin C0 mg
Vitamin A219 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B61.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)23 mg
Folate47 mcg
Choline489 mg
Caffeine0 mg
Water237 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 78. The excerpt below is the record exactly as published.
Mousse of Salmon with Spinach a la Europeenne Mousse de Saumon aux Epinards, a la Europeenne Two cups cooked salmon, whites of three eggs, six tablespoons cream sauce, two tablespoons sherry, pepper and salt
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