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Salmon a la Chaud-froid
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a green foundation with Russian dressing.
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
524Calories
81 gProtein
4 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein81 g
Carbohydrates3.7 g
Fiber0 g
Sugars2.3 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.6 g
Cholesterol154 mg
Sodium354 mg
Potassium1099 mg
Calcium68 mg
Iron1.5 mg
Magnesium86 mg
Phosphorus782 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D31 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E1.4 mg
Vitamin K2 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)23 mg
Folate20 mcg
Choline284 mg
Caffeine0 mg
Water189 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 85. The excerpt below is the record exactly as published.
Saumon ) a la Chaud-froid Take two cups cooked salmon; put in a saucepan and mash very fine with a spoon; add a teaspoonful anchovy paste, a few drops of Worcestershire sauce, a squeeze of onion, pepper and salt to taste. Mix all these well together; add six tablespoons dissolved Cox’s gelatine and four tablespoons whipped cream
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