Mousseline of Fish

Name: Mousseline of Fish
Ingredients: ®ne lb. of raw halibut; Mix the whites of 4 eggs beaten stiff; i cup of bread-crumbs; i cup of cream; i ^ lb. of almonds; a pinch of mace; a little bit of onion juice; if preferred, % teaspoonful of lemon-juice; salt; pepper

From Allied cookery, 1916

This is good cold in summer with a cucumber sauce or light mayonnaise.

Presented as published in 1916. 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

2825Calories

155 gProtein

87 gCarbs

206 gFat

Full nutrition (34 nutrients)

Calories2825 kcal

Protein155 g

Carbohydrates87 g

Fiber33 g

Sugars6.6 g

Total Fat206 g

Saturated Fat58 g

Monounsaturated Fat91 g

Polyunsaturated Fat27 g

Omega-30.1 g

Cholesterol464 mg

Sodium368 mg

Potassium4417 mg

Calcium897 mg

Iron12 mg

Magnesium761 mg

Phosphorus2428 mg

Zinc9.2 mg

Copper2.6 mg

Manganese8.3 mg

Vitamin D21 mcg

Vitamin C12 mg

Vitamin A97 mcg

Vitamin E3.1 mg

Vitamin K47 mcg

Vitamin B63 mg

Vitamin B125 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)39 mg

Folate88 mcg

Choline292 mg

Caffeine0 mg

Water753 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 10. The excerpt below is the record exactly as published.

MOUSSELINE OF FISH ®ne lb. of raw halibut chopped very finely (any firm white fish can be used) . Mix the whites of 4 eggs beaten stiff, i cup of bread-crumbs, very fine, i cup of cream, ^ lb. of almonds cut in fine strips, a pinch of mace, a little bit of onion juice or, if preferred, % teaspoonful of lemon-juice, salt and pepper

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