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Squab Mousse a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a cold dish for luncheon, dinner, or supper.
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
746Calories
95 gProtein
5 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein95 g
Carbohydrates5.4 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Cholesterol411 mg
Sodium465 mg
Potassium1399 mg
Calcium65 mg
Iron13 mg
Magnesium99 mg
Phosphorus1060 mg
Zinc9.8 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C30 mg
Vitamin A247 mcg
Vitamin E3.6 mg
Vitamin K14 mcg
Vitamin B61.7 mg
Vitamin B123.2 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)27 mg
Folate135 mcg
Choline273 mg
Caffeine0 mg
Water381 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 328. The excerpt below is the record exactly as published.
Glaze six little chicken or duck moulds with aspic; decorate wings, bills, and tails, with cream (containing some gelatine), Spanish pepper, and truffles; make the eyes from lemon and truffles; fill with mousse of squabs au foie gras
Cook this with the app: pantry check, scaling, and the assistant.