pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stuffed Salmon with Crab a la Gimo
From The Swedish, French, American cook book, 1918
Serves 2
Serve with a newbourg sauce. Fish for dinner.
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
36Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories36 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol14 mg
Sodium11 mg
Potassium123 mg
Calcium3 mg
Iron0.2 mg
Magnesium7.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate6.3 mcg
Water17 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 82. The excerpt below is the record exactly as published.
Stuffed Salmon with Crab ( Saumon farci de Crabe ) a la Gimo Fillet the salmon; take two pieces and form in the shape of a fish; stuff with crab meat flavored with onion juice, pepper, salt; decorate with salmon mousse all around, through a fancy tube, making a separation for the head, with an eye of lemon and truffle; put on a buttered pan with sherry; cook in the oven, covered, sixteen or eighteen minutes
Cook this with the app: pantry check, scaling, and the assistant.