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Baked Salmon Trout
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Garnish with parsley.
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
287Calories
4 gProtein
3 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein3.5 g
Carbohydrates3.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol107 mg
Sodium26 mg
Potassium155 mg
Calcium61 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K139 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline1.1 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 3 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 64. The excerpt below is the record exactly as published.
Baked Salmon Troat CarefuUy clean, wash, and thoroughly dry a fresh salmon trout. Spread it full length, head and tail included, in a bak- ing pan, with just enough water to keep it f rom scorching. If a very largo one, score the backbone, but be caref ul not to mar the sides. Bake very slowly in a moderate oven, basting often with butter and water. When it is done, remove to a hot dish. Have ready in a saucepan a cup of cream diluted with a few spoonfuls of hot water, and mix caref ully with two tablespoons of melted butter and a little finely chopped parsley
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