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Salmon Mousse

Name: Salmon Mousse
Yield: 1 servings
Ingredients: 1 cup milk; 2 eggs; 1/2 t-spoon salt; 1 envelope gelatine; 1/2 cup cold water; 1 cup salmon; 1/4 cup whipped cream

From Atlanta women's club cook book, 1921

Serves 1

Serve the salmon mold with a cucumber sauce.

Presented as published in 1921. 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

716Calories

78 gProtein

19 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein78 g

Carbohydrates19 g

Fiber0 g

Sugars16 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat10 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol204 mg

Sodium5105 mg

Potassium1616 mg

Calcium408 mg

Iron2.2 mg

Magnesium111 mg

Phosphorus781 mg

Zinc2.8 mg

Copper1.2 mg

Manganese0.1 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A216 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B62.1 mg

Vitamin B129 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate68 mcg

Choline63 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 74. The excerpt below is the record exactly as published.

SALMON MOUSSE. 1 cup milk. 2 eggs. 1/2 t-spoon salt. 1 envelope gelatine. 1/2 cup cold water. 1 cup salmon. 1/4 cup whipped cream

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