Salmon Mould

Name: Salmon Mould
Ingredients: A heaped teaspoonful COX’S INSTANT POWDERED GELATINE; 2 cupfuls of cooked flaked salmon; 1 gill water; $ cupful salad dressing; 1 cupful shredded lettuce; 1 tablespoonful chopped pickles; 2 tablespoonfuls lemon juice; Salt and pepper

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

1200Calories

119 gProtein

53 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1200 kcal

Protein119 g

Carbohydrates53 g

Fiber1 g

Sugars38 g

Total Fat53 g

Saturated Fat8.9 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol260 mg

Sodium3430 mg

Potassium2437 mg

Calcium98 mg

Iron2.7 mg

Magnesium170 mg

Phosphorus1529 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D62 mcg

Vitamin C14 mg

Vitamin A199 mcg

Vitamin E2.3 mg

Vitamin K51 mcg

Vitamin B63.4 mg

Vitamin B1222 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)46 mg

Folate31 mcg

Choline536 mg

Caffeine0 mg

Water892 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 15. The excerpt below is the record exactly as published.

SALMON MOULD. Four to five persons A heaped teaspoonful COX’S INSTANT POWDERED GELATINE 2 cupfuls of cooked flaked salmon (fresh or tinned) 1 gill water $ cupful salad dressing 1 cupful shredded lettuce 1 tablespoonful chopped pickles 2 tablespoonfuls lemon juice Salt and pepper

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