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Stuffed Mackerel with Salmon Mousse a la Victoria
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a hollandaise sauce.
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
20Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.9 mg
Sodium11 mg
Potassium51 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.3 mcg
Choline8.4 mg
Caffeine0 mg
Water8.8 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 103. The excerpt below is the record exactly as published.
Stuffed Mackerel with Salmon Mousse a la Victoria Maquereau farci de Mousse de Saumon, a la Victoria Clean and wash mackerel; remove bones; stuff with salmon mousse; stand up in a buttered pan; cook eight to ten minutes — well covered — with some sherry, butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.