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Salmon Chops a la Signora
From The Swedish, French, American cook book, 1918
Serves 1
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
82Calories
6 gProtein
3 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein5.9 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1 g
Total Fat5 g
Saturated Fat1.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.6 g
Cholesterol15 mg
Sodium104 mg
Potassium160 mg
Calcium31 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate9 mcg
Choline3.6 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 82. The excerpt below is the record exactly as published.
Cut salmon in nice small cutlets the shape of a chop; put on a buttered pan, decorate with salmon mousse all around and a dot in the centre, with a diamond of truffle on top; cook in the oven, well covered, with some sherry and butter in the pan, about eight minutes. When done, arrange on top of a spinach foundation, one half resting on top of the other with a paper frill in each, and a supreme or hollandaise sauce in the centre
Cook this with the app: pantry check, scaling, and the assistant.