pescatariangluten-freenut-freeegg-freesoy-free
Baked Salmon
From The thorough good cook, 1895
Serves 2
Trout can be dressed similarly.
Presented as published in 1895. 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
488Calories
19 gProtein
40 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein19 g
Carbohydrates40 g
Fiber4.5 g
Sugars6.5 g
Total Fat23 g
Saturated Fat4.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Cholesterol54 mg
Sodium386 mg
Potassium996 mg
Calcium75 mg
Iron5 mg
Magnesium66 mg
Phosphorus244 mg
Zinc4.4 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A266 mcg
Vitamin E4.3 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate109 mcg
Choline49 mg
Caffeine0 mg
Water556 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 90. The excerpt below is the record exactly as published.
Baked Salmon. Clean, and cut the fish mto shoes; put it in a dish, and make the following sauce : — Melt an ounce of butter, kneaded in flour, in a pint and half of gravy, with two glasses of port wine, two tablespoonfuls of catsup, two an- chovies, and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.