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Souffle of Salmon with Spinach a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Fish entree 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
Nutrition per serving
31Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein4 g
Carbohydrates5.1 g
Fiber3.2 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium94 mg
Potassium629 mg
Calcium184 mg
Iron4.8 mg
Magnesium117 mg
Phosphorus76 mg
Zinc1 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A707 mcg
Vitamin E2.8 mg
Vitamin K667 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate197 mcg
Choline27 mg
Caffeine0 mg
Water123 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 78. The excerpt below is the record exactly as published.
Souffle of Salmon with Spinach a la Princesse Saumon souffle aux Epinards, a la Princesse Butter small individual double moulds; decorate the half of the mould with truffles as a daisy or any design desired. Fill the mould that is decorated with the salmon mousse; then fill the other mould with the mousse of spinach; mix to one cup of mousse one and a half cups of the spinach that has been cooked green and gone through the machine several times; put the two moulds together; put in hot water, well covered, and cook for six to eight minutes in a slow oven. Serve on a paper doily or napkin with hollandaise sauce in a sauceboat at the side. Garnish with lemon and parsley
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