pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stuffed Pompano with Mousse of Shrimps a la Bemadotte
From The Swedish, French, American cook book, 1918
Serves 2
Fish for lunch, 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
88Calories
18 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein18 g
Carbohydrates1 g
Fiber0 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium608 mg
Potassium179 mg
Calcium77 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus227 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water103 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 118. The excerpt below is the record exactly as published.
Stuffed Pompano with Mousse of Shr'mps a la Bemadotte Pompano farci de Mousse de Crevettes, a la Bernadotte One cup shrimps cooked and chopped, one cup shrimp mousse, one tablespoon sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.