Smelts With Shrimps a la Octavia
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve as an appetizer.
Presented as published in 1924. 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
19Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories19 kcal
Protein2.4 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium237 mg
Potassium102 mg
Calcium35 mg
Iron0.2 mg
Magnesium1.2 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate4.7 mcg
Choline11 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 30. The excerpt below is the record exactly as published.
Smelts With Shrimps a la Octavia Eperlans aux Crevettes a VOctavia Secure small fresh smelts, one for each portion; cut the head and tail off, split them open in the front and remove the inside; pick out all the small bones; rinse them in cold water. Leave them on a buttered pan with the skin down; fill them with a shrimp mousse, and roll. [See recipe Shrimp Mousse a la Europeenne in my large book, The Swedish, French, American Cook Book, on page 1 13 .] Put a shrimp tail in each end of the roll; put a half cup of fish broth in the pan and cook them in the oven with a tight cover from six to eight minutes. Leave to get cold and then glaze them with aspic. Arrange them on round slices of bread that have been spread with anchovy paste and butter mixed. Decorate them all around with whipped cream through a fine paper tube and with strips of green pepper or unpeeled shrimps around; garnish with a quarter of lemon
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