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Baked Salmon
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Optionally serve with cream sauce.
Presented as published in 1901. 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
62Calories
4 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein4.5 g
Carbohydrates11 g
Fiber3.2 g
Sugars5.6 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol6.9 mg
Sodium20 mg
Potassium494 mg
Calcium32 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A29 mcg
Vitamin E1.8 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate20 mcg
Choline15 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 10. The excerpt below is the record exactly as published.
Baked Salmon. — Clean, wipe dry, and rub with salt and pepper. Then lay the fish on a grating over your baking-pan, and roast or bake, basting at first with butter, and afterwards with its own drippings. If browning too fast, cover with a sheet of white paper until the whole is cooked. Then put in a hot covered dish, and add to the gravy a little hot water thickened with flour, a large spoonful of strained tomato sauce, and the juice of a lemon
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