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Mousse of Shad (Mousse d’ Alose) a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 5
Fish dish for dinner.
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
780Calories
40 gProtein
8 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein40 g
Carbohydrates8.3 g
Fiber0 g
Sugars4.8 g
Total Fat64 g
Saturated Fat28 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol356 mg
Sodium191 mg
Potassium975 mg
Calcium279 mg
Iron2.3 mg
Magnesium75 mg
Phosphorus705 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E2.6 mg
Vitamin K2.5 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)15 mg
Folate41 mcg
Choline240 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 89. The excerpt below is the record exactly as published.
Mousse of Shad ( Mousse d’ Alose) a la Mathilda About one pint milk, one pint cream, two pounds shad, whites of three eggs not beaten, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.