Salad of Egg in Aspic a la Hildur

Name: Salad of Egg in Aspic a la Hildur
Ingredients: Eight eggs; one cup of mayonnaise dressing; four spoons of gelatine; four spoons of whipped cream; three cups of aspic; carrots; string beans; truffles; cayenne pepper; salt

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Serve with Aurorian sauce.

Presented as published in 1924. 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

2223Calories

50 gProtein

4 gCarbs

225 gFat

Full nutrition (34 nutrients)

Calories2223 kcal

Protein50 g

Carbohydrates3.6 g

Fiber0 g

Sugars2.2 g

Total Fat225 g

Saturated Fat38 g

Monounsaturated Fat58 g

Polyunsaturated Fat117 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1734 mg

Potassium586 mg

Calcium241 mg

Iron7.6 mg

Magnesium50 mg

Phosphorus852 mg

Zinc5.5 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E33 mg

Vitamin K60 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2 mg

Niacin (B3)0.3 mg

Folate188 mcg

Choline1178 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 57. The excerpt below is the record exactly as published.

Salad of Egg in Aspic a la Hildur Salade d’CEufs en Aspic a la Hildur For Six Persons Eight eggs, one cup of mayonnaise dressing, four spoons of gelatine, four spoons of whipped cream, three cups of aspic, carrots, string beans, and truffles for decoration, cayenne pepper and salt

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