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Stuffed Cucumber with Shrimp Mousse a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon 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
39Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.1 g
Carbohydrates4.4 g
Fiber0 g
Sugars0.5 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol0.8 mg
Sodium48 mg
Potassium189 mg
Calcium30 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.8 mg
Caffeine0 mg
Water105 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 168. The excerpt below is the record exactly as published.
Stuffed Cucumber with Shrimp Mousse a la Hollandaise Concombre fare i de Mousse de Crevettes, a la Hollandaise Peel cucumber with the French fluted knife, cut a piece off on the side, scoop out the cucumber with the potato scooper; put in a pan with some hot water, a little pepper and salt, and cook until 116 THE SWEDISH, FRENCH, AMERICAN COOK BOOK tender; leave until cold. Fill with a shrimp mousse; decorate with a strip of chopped truffles lengthwise; put in oven and cook from eight to ten minutes — well covered. Serve with a hollandaise sauce
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