gluten-freenut-free
Smoked Salmon a la Charles
From The Swedish, French, American cook book, 1918
Serves 2
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
- Half a pound smoked salmon
- one and a half cups whipped cream
- four tablespoons dissolved Cox’s gelatine
- three tablespoons milk
- pepper to taste
Method
Mix gelatine and milk; add chopped salmon, whipped cream, and pepper.
Glaze plain moulds with aspic; decorate with a branch or daisy of truffle; glaze again.
Line with a thin slice of smoked salmon and fill with the mixture.
When cold, dip in lukewarm water; turn out on bread the size of the mould; garnish with parsley and serve before the soup.
Nutrition per serving
774Calories
45 gProtein
31 gCarbs
55 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 6. The excerpt below is the record exactly as published.
Smoked Salmon a la Charles, for Eight Persons Saumon fume a la Charles Half a pound smoked salmon, one and a half cups whipped cream, four tablespoons dissolved Cox’s gelatine, three table¬ spoons milk, pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.