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Salmon a la Hollandaise in Mousse of Spinach
From The Swedish, French, American cook book, 1918
Serves 2
Fish entree for luncheon or dinner.
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
483Calories
67 gProtein
0 gCarbs
22 gFat
Full nutrition (27 nutrients)
Calories483 kcal
Protein67 g
Carbohydrates0 g
Fiber0 g
Total Fat22 g
Saturated Fat3.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat8.6 g
Cholesterol187 mg
Sodium150 mg
Potassium1667 mg
Calcium41 mg
Iron2.7 mg
Magnesium99 mg
Phosphorus680 mg
Zinc2.2 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin B62.8 mg
Vitamin B1211 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)27 mg
Folate85 mcg
Water233 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 81. The excerpt below is the record exactly as published.
Salmon a la Hollandaise in Mousse of Spinach Saumon a la Hollandaise en Mousse d’ Epinards Take one and a half pounds salmon and cook; when done, cut in pieces and put between two plates with some butter, pepper, and salt, and a squeeze of lemon juice. Put in the oven to get thor¬ oughly hot; and in the meantime make a hollandaise sauce. Serve salmon inside a ring of mousse of spinach. [See recipe: Spinach Mousse.] Cover it with the rich hollandaise sauce and pour hollandaise sauce all around. Garnish with parsley
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