vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad in Aspic a la Anna Maria
From The Swedish, French, American cook book, 1918
Serves 2
Complete salad for lunch 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
169Calories
10 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein10 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat14 g
Saturated Fat2.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat7.2 g
Cholesterol93 mg
Sodium120 mg
Potassium35 mg
Calcium18 mg
Iron0.4 mg
Magnesium4.4 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate13 mcg
Choline77 mg
Caffeine0 mg
Water23 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 452. The excerpt below is the record exactly as published.
ade en Aspic), a la Anna Maria Cook eggs until hard, one for each person. Put quarter inch aspic in a timbale cup, put the hard-boiled yolk at the bottom; cover with aspic the height of the yolk, then fill. Second Filling. Two tablespoons mayonnaise dressing, hard- boiled whites of two eggs, two tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.