pescatariannut-freeegg-freesoy-free
Baked Salmon Trout
From Original White House Cookbook, 1887
Serves 4
Garnish with sprigs of parsley.
Presented as published in 1887. 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
220Calories
3 gProtein
4 gCarbs
27 gFat
Full nutrition (26 nutrients)
Calories220 kcal
Protein2.7 g
Carbohydrates3.7 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol80 mg
Sodium16 mg
Potassium84 mg
Calcium38 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 31. The excerpt below is the record exactly as published.
BAKED SALMON TROUT. This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect. It should be baked slowly, basting often with butter and water. When done have ready in a saucepan a cup of cream, diluted with a few spoonfuls of hot water, for fear it might clot in heating, in which have been stirred cautiously two tablespoonfuls of melted butter, a scant tablespoonful of flour, and a little chopped parsley
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