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Oysters with Mousse of Shrimps a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a fish entree for luncheon, dinner, or supper.
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
138Calories
14 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein14 g
Carbohydrates7.5 g
Fiber0 g
Sugars1.8 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.6 g
Cholesterol100 mg
Sodium234 mg
Potassium396 mg
Calcium153 mg
Iron11 mg
Magnesium46 mg
Phosphorus247 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E2.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate18 mcg
Choline162 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 185. The excerpt below is the record exactly as published.
Oysters with Mousse of Shrimps a la Charlotte Hultres a la Mousse de Crevettes, a la Charlotte Let the oysters come to a boil in their own liquid, with juice of a lemon, pepper, salt; leave in the broth until cold. Butter charlotte moulds; decorate with a branch of truffles lengthwise; line with shrimp mousse; put in the mould two oysters that have been joined with the thin part together and the heavy part to each end; cover with shrimp mousse; put in a pan of hot water; cook six minutes — well covered. Turn out on a white or green foun¬ dation with a hollandaise sauce in the centre
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