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Smoked Salmon in Tomato a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 2
Filling: Chop the smoked salmon, stir in a saucepan on ice, add the pinch pepper and the gelatine, last the cream, and fill.
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
686Calories
47 gProtein
5 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein47 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars0 g
Total Fat52 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Cholesterol214 mg
Sodium123 mg
Potassium961 mg
Calcium99 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus413 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B61.4 mg
Vitamin B125.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate48 mcg
Choline4.7 mg
Caffeine0 mg
Water193 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 6. The excerpt below is the record exactly as published.
Smoked Salmon in Tomato a la Parisienne, for Eight Persons Saumon fume en Tomates, a la Parisienne Three-quarters of a pound salmon chopped, one cup cream, pinch pepper, three tablespoons dissolved Cox’s gelatine, one green pepper, four small tomatoes
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