pescatariannut-freesoy-freeshellfish-free
Salmon Cream (Mousseline de Saumon)
From Cookery for every household, 1914
Serves 8
Time to steam: 30 to 45 minutes. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
856Calories
8 gProtein
15 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein7.6 g
Carbohydrates15 g
Fiber0 g
Sugars0.8 g
Total Fat88 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol298 mg
Sodium72 mg
Potassium277 mg
Calcium171 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus182 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline39 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 194. The excerpt below is the record exactly as published.
Salmon Cream (Mousseline de Saumon) i lb. sieved salmon. 1 oz. butter. 2 oz. flour. 1 gill milk. 4 pt. double cream. 2 eggs. A pinch of nutmeg. Coralline pepper. Salt
Cook this with the app: pantry check, scaling, and the assistant.