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Stuffed Mousse of Salmon with Spinach a la Camille
From The Swedish, French, American cook book, 1918
Serves 4
Garnish with lemon and parsley. Serve with hollandaise or bearnaise 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.4 kcal
Protein0.4 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium84 mg
Calcium15 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A70 mcg
Vitamin E0.3 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline2.9 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 79. The excerpt below is the record exactly as published.
Stuffed Mousse of Salmon with Spinach a la Camille Mousse de Saumon farcie aux Epinards, a la Camille First make the mousse of salmon. Butter and decorate a fish mould with truffles and carrots or Spanish pepper and make an eye of lemon and truffles. Line with salmon mousse. Stuff with spinach mousse — to two cups spinach one cup of the fish mousse
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