Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Smoked Salmon in Tomato a la Parisienne

Name: Smoked Salmon in Tomato a la Parisienne
Yield: 2 servings
Ingredients: Three-quarters of a pound salmon; one cup cream; pinch pepper; three tablespoons dissolved Cox’s gelatine; one green pepper; four small tomatoes

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.

A modern interpretation · AI-generated from the original record

Ingredients

Three-quarters of a pound salmon
one cup cream
pinch pepper
three tablespoons dissolved Cox’s gelatine
one green pepper
four small tomatoes

Method

Select even-sized tomatoes; put in hot water; peel; cut in halves; scoop out, leaving a thin shell.
Fill the halves of tomatoes; serve on pieces of buttered bread the same size as the tomato, with the smooth side up.
Glaze with a tomato glaze; sprinkle with chopped parsley, and put a handle of green pepper in each.
Tie a bow of white ribbon on each handle, garnish with parsley.
Serve before the soup.

Nutrition per serving

686Calories

47 gProtein

5 gCarbs

52 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 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

Cook this with the app: pantry check, scaling, and the assistant.