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Stuffed Turbot with Mousse of Salmon a la Henrietta
From The Swedish, French, American cook book, 1918
Serves 3
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
24Calories
4 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein4 g
Carbohydrates0 g
Fiber0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium38 mg
Potassium60 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.4 mg
Vitamin A2.8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2 mcg
Water19 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 116. The excerpt below is the record exactly as published.
Stuffed Turbot with Mousse of Salmon a la Henrietta Turbot farci de Mousse de Saumon, a la Henrietta Fillet the turbot; press out thin; cut in pieces three inches square; put one tablespoon of salmon mousse in each and roli. Decorate with salmon mousse down the centre; sprinkle with pepper and salt; cook with some sherry about eight to ten minutes — covered. When cooked, lay on slices of tomato; in the centre arrange marbles of potato that have been put in melted butter
Cook this with the app: pantry check, scaling, and the assistant.