Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Smoked Salmon with Chartreuse a la Charlotte

Name: Smoked Salmon with Chartreuse a la Charlotte
Yield: 1 servings
Ingredients: Quarter of a pound smoked salmon; one and a half cups whipped cream; three tablespoons dissolved Cox’s gelatine

From The Swedish, French, American cook book, 1918

Serves 1

A modern interpretation · AI-generated from the original record

Ingredients

Quarter of a pound smoked salmon
one and a half cups whipped cream
three tablespoons dissolved Cox’s gelatine

Method

Glaze small charlotte moulds with artificial aspic; then line half the mould lengthwise with a slice of salmon that has been pressed very thin, and decorate the other part of the mould with the cream mixed with the gelatine.
After decorating mould with cream and smoked salmon chop the rest of the salmon, add to rest part of the cream; fill moulds.
Leave on ice until ready to serve; dip in lukewarm water; turn out on slices of tomatoes, or buttered bread cut the shape of the mould.
Garnish with parsley.
Appetizer for luncheon or dinner.

Nutrition per serving

1208Calories

55 gProtein

44 gCarbs

93 gFat

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 7. The excerpt below is the record exactly as published.

Smoked Salmon with Chartreuse a la Charlotte, for Six Persons Saumon fume. Chartreuse a la Charlotte Quarter of a pound smoked salmon, one and a half cups whipped cream, three tablespoons dissolved Cox’s gelatine

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