gluten-freenut-free
Smoked Salmon a la Delaware
From The Swedish, French, American cook book, 1918
Serves 2
Serve on buttered bread.
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 cup whipped cream
- two hard-boiled eggs
- four tablespoons dissolved Cox’s gelatine
- cayenne pepper
- truffles for decoration
Method
Slice the smoked salmon very thin and cut into pieces.
Chop the hard-boiled eggs and stir into the cream with the gelatine.
Put a tablespoon of the mixture on each slice of salmon and roll.
Glaze with gelatine and decorate.
Nutrition per serving
687Calories
47 gProtein
18 gCarbs
48 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 4. The excerpt below is the record exactly as published.
Smoked Salmon a la Delaware, for Eight Persons Saumon fume a la Delaware Half a pound smoked salmon, one cup whipped cream, two hard- boiled eggs, four tablespoons dissolved Cox’s gelatine, cayenne pepper, truffles for decoration
Cook this with the app: pantry check, scaling, and the assistant.