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Stuffed Halibut with Shrimps a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 2
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
18Calories
2 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein2.4 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol6.1 mg
Sodium87 mg
Potassium65 mg
Calcium2 mg
Iron0.1 mg
Magnesium4.1 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.6 mcg
Choline8.4 mg
Caffeine0 mg
Water21 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 70. The excerpt below is the record exactly as published.
Stuffed Halibut with Shrimps a la Ericsson Hammond Fletan farci de Crevettes, a la Ericsson Hammond Take a piece of halibut; remove the skin and cut it in box shape, and make the mousse of shrimps. Color part of the mousse with the red and orange coloring, a light shade of shrimps, fill and deco¬ rate with the uncolored mousse all around and on a bias and with chopped truffles. Cook in the oven, covered, from eight to ten minutes and then on top of the stove for about twenty-five minutes. with some sherry in the pan
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