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Stuffed Smelts with Mousse of Striped Bass a la Bearnaise
From The Swedish, French, American cook book, 1918
Serves 6
Decorate with truffle or Spanish pepper.
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
18Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.5 g
Carbohydrates3.4 g
Fiber0.1 g
Sugars0.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium84 mg
Potassium14 mg
Calcium4.4 mg
Iron0.2 mg
Magnesium2.1 mg
Phosphorus6.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline0.8 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 130. The excerpt below is the record exactly as published.
Stuffed Smelts with Mousse of Striped Bass a la Bearnaise Eperlans farcis de Mousse de Bar ray 6, a la Bearnaise Clean and bone smelts; stuff with mousse of striped bass; stand up and put in a curled position close together as to prevent them from spreading apart; sprinkle with pepper and salt; put sherry
Cook this with the app: pantry check, scaling, and the assistant.