Smoked Sturgeon with Pimentos a la Lincoln
From The Swedish, French, American cook book, 1918
Serves 1
Ideal as an appetizer for luncheon or dinner.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 35. The excerpt below is the record exactly as published.
Smoked Sturgeon with Pimentos a la Lincoln, for Eight Persons Esturgeon fume aux Piments, a la Lincoln One half pound sturgeon, four tablespoons mayonnaise dressing, two tablespoons dissolved Cox’s gelatine, pepper, salt, two fine red pimentos, some truffles for garnishing
Cook this with the app: pantry check, scaling, and the assistant.