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Smoked Salmon a la Delaware

Name: Smoked Salmon a la Delaware
Yield: 2 servings
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

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

Method

Nutrition per serving

687Calories

47 gProtein

18 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories687 kcal

Protein47 g

Carbohydrates18 g

Fiber0.2 g

Sugars12 g

Total Fat48 g

Saturated Fat22 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.3 g

Omega-30.6 g

Cholesterol349 mg

Sodium163 mg

Potassium684 mg

Calcium172 mg

Iron1.2 mg

Magnesium53 mg

Phosphorus468 mg

Zinc1.5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A303 mcg

Vitamin E1.4 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B127.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate31 mcg

Choline173 mg

Caffeine0.9 mg

Water187 g

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.