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Mousse of Shad Roe a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
Fish entree 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
48Calories
6 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein5.7 g
Carbohydrates2 g
Fiber0 g
Sugars0.4 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol94 mg
Sodium179 mg
Potassium77 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium7.5 mg
Phosphorus104 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C4 mg
Vitamin A23 mcg
Vitamin E1.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline85 mg
Caffeine0 mg
Water39 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 91. The excerpt below is the record exactly as published.
Mousse of Shad Roe a la Ericsson Hammond Mousse d’CEufs d’ Alose a la Ericsson Hammond Two shad roes weighing from three-quarters to a pound, one and a half cups fish mousse, two spoons sherry, pepper and salt
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