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Mousseline of Corn a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 6
Decorate with aspic cut in diamond shapes.
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
369Calories
43 gProtein
15 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein43 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat15 g
Saturated Fat5.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol125 mg
Sodium144 mg
Potassium875 mg
Calcium46 mg
Iron4.4 mg
Magnesium70 mg
Phosphorus464 mg
Zinc11 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K2.6 mcg
Vitamin B61.2 mg
Vitamin B124.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate9.8 mcg
Choline113 mg
Caffeine0 mg
Water843 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 48. The excerpt below is the record exactly as published.
Mousseline of Corn a la Ericsson Hammond Mousseline de Ma'is a la Ericsson Hammond Half shin of beef, two pounds beef, a small knuckle of veal, six ears of corn, four quarts of water, carrots, onions, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.