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Stuffed Smelts with Mousse of Crab a la Octavious

Name: Stuffed Smelts with Mousse of Crab a la Octavious
Yield: 1 servings
Ingredients: one cup crab meat; whites of two eggs; one teaspoon onion juice; a pinch of parsley; four tablespoons cream; cayenne pepper; salt

From The Swedish, French, American cook book, 1918

Serves 1

Garnish with crab claws and a crab shell.

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

561Calories

57 gProtein

5 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories561 kcal

Protein57 g

Carbohydrates5.1 g

Fiber0.9 g

Sugars0.8 g

Total Fat33 g

Saturated Fat16 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol617 mg

Sodium861 mg

Potassium1119 mg

Calcium338 mg

Iron5.1 mg

Magnesium109 mg

Phosphorus789 mg

Zinc10 mg

Copper1.7 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C41 mg

Vitamin A270 mcg

Vitamin E1.2 mg

Vitamin K412 mcg

Vitamin B60.6 mg

Vitamin B1222 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.8 mg

Folate190 mcg

Choline298 mg

Caffeine0 mg

Water324 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 128. The excerpt below is the record exactly as published.

Stuffed Smelts with Mousse of Crab a la Octavious 4 Eperlans farcis de Mousse de Crabe, a la Octavious One cup crab meat, whites of two eggs, one teaspoon onion juice, a pinch of parsley, four tablespoons cream, cayenne pepper, and salt

Cook this with the app: pantry check, scaling, and the assistant.