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Smoked Salmon with Tomato a la Proven?ale
From The Swedish, French, American cook book, 1918
Serves 6
Filling: Chop the salmon, add to the three hard-boiled chopped yolks of eggs, stir until smooth, add the pepper and gelatine, last the cream carefully, 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
94Calories
8 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein7.6 g
Carbohydrates6 g
Fiber1.5 g
Sugars4 g
Total Fat4.9 g
Saturated Fat1.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol19 mg
Sodium22 mg
Potassium378 mg
Calcium25 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 6 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 with Tomato a la Proven?ale, for Six Persons Saumon fume aux Tomates, a la Provengale Six tomatoes, yolks of three hard-boiled eggs, quarter of a pound smoked salmon, four tablespoons whipped cream, two tablespoons dissolved Cox’s gelatine, pinch cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.