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Smoked Salmon with Chartreuse a la Charlotte
From The Swedish, French, American cook book, 1918
Serves 1
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
1208Calories
55 gProtein
44 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1208 kcal
Protein55 g
Carbohydrates44 g
Fiber0 g
Sugars28 g
Total Fat93 g
Saturated Fat51 g
Monounsaturated Fat28 g
Polyunsaturated Fat7.5 g
Omega-30.6 g
Cholesterol337 mg
Sodium132 mg
Potassium949 mg
Calcium379 mg
Iron0.7 mg
Magnesium73 mg
Phosphorus583 mg
Zinc1.7 mg
Copper0.6 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A661 mcg
Vitamin E2.2 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B127.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline68 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 7. The excerpt below is the record exactly as published.
Smoked Salmon with Chartreuse a la Charlotte, for Six Persons Saumon fume. Chartreuse a la Charlotte Quarter of a pound smoked salmon, one and a half cups whipped cream, three tablespoons dissolved Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.