dinnernut-freeegg-freesoy-free
Baked Salmon
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Serve in the baking dish.
Presented as published in 1902. 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
159Calories
6 gProtein
8 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein6 g
Carbohydrates8.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat13 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol47 mg
Sodium16 mg
Potassium169 mg
Calcium15 mg
Iron1 mg
Magnesium12 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate27 mcg
Choline0.8 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 63. The excerpt below is the record exactly as published.
Baked Salmon Take four salmon steaks weighing one pound each. Place in a buttered saucepan with one pint white wine, one pint white broth, white pepper, salt, a little grated nutmeg, a bunch of parsley with a few whole spices or herbs wrapped in it, and FISH HOU»SR. FiaHy OYSTEBS^ LOBSTSRS^ TERBAPZN 111 two oonces of butter. Lei it come to a boil, then cover and fflmmer for one-half hour. Drain the fish and remove the bunch of parslej. Thicken the liquid with one ounce of flour
Cook this with the app: pantry check, scaling, and the assistant.