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Baked Salmon
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake is about three-quarters of an hour.
Presented as published in 1892. 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
672Calories
6 gProtein
3 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein5.5 g
Carbohydrates2.8 g
Fiber0 g
Sugars1.4 g
Total Fat67 g
Saturated Fat41 g
Monounsaturated Fat19 g
Polyunsaturated Fat3 g
Omega-30.3 g
Cholesterol187 mg
Sodium98 mg
Potassium227 mg
Calcium30 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus83 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A555 mcg
Vitamin E1.9 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate8.8 mcg
Choline20 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1660. The excerpt below is the record exactly as published.
Cut the fish into slices three-quarters of an inch thick. Wash it lightly in salted v/ater, and dry it in a cloth. Take three-quarters of a pint of good melted butter, mix with it a pinch of cayenne, a table-spoonful of ketchup, a glassful of port, and one boned anchovy
Cook this with the app: pantry check, scaling, and the assistant.