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Stuffed Scallops with Mousse of Striped Bass a la Upsala
From The Swedish, French, American cook book, 1918
Serves 2
Serve on a foundation of spinach with 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
160Calories
27 gProtein
8 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein27 g
Carbohydrates7.7 g
Fiber0 g
Sugars0.1 g
Total Fat6.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol70 mg
Sodium936 mg
Potassium473 mg
Calcium15 mg
Iron0.9 mg
Magnesium51 mg
Phosphorus760 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B123.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline148 mg
Caffeine0 mg
Water195 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 191. The excerpt below is the record exactly as published.
Stuffed Scallops with Mousse of Striped Bass a la Upsala Petoncles farcis de Mousse de Bar raye, a la Upsala Wash and clean the scallops well; put on a pie plate with some butter, pepper, and salt and little sherry
Cook this with the app: pantry check, scaling, and the assistant.