Trout in Aspic a la Roosevelt
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can also be served with a salad.
Presented as published in 1924. 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
83Calories
4 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3.6 g
Carbohydrates20 g
Fiber6.8 g
Sugars3.3 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium309 mg
Potassium593 mg
Calcium123 mg
Iron2.9 mg
Magnesium56 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A34 mcg
Vitamin E0.6 mg
Vitamin K44 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline11 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 80. The excerpt below is the record exactly as published.
Trout in Aspic a la Roosevelt Truites en Aspic a la Roosevelt Secure small trout all even size; clean, bone, and stuff them; put in a roasting pan in a curled position in the shape of a horseshoe with a little water, pepper, salt, and some sherry if at hand. Cook in the oven from eight to twelve minutes well covered; leave in the pan, covered, until cold. Make an aspic from fish broth and tomato juice
Cook this with the app: pantry check, scaling, and the assistant.