gluten-freedairy-freenut-freeegg-freesoy-free
Baked Salmon Trout
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. D. E. Gentry
Presented as published in 1912. 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
746Calories
6 gProtein
8 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein6.3 g
Carbohydrates8 g
Fiber3.2 g
Sugars0.1 g
Total Fat77 g
Saturated Fat28 g
Monounsaturated Fat36 g
Polyunsaturated Fat9.5 g
Omega-30.1 g
Cholesterol56 mg
Sodium4868 mg
Potassium270 mg
Calcium61 mg
Iron1.4 mg
Magnesium26 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A7.6 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3 mcg
Choline15 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 168. The excerpt below is the record exactly as published.
BAKED SALMON TROUT.— Dress fish, season with salt and pepper; cut gashes in back about 2 inches apart; lay in slices of salt pork; bake, basting frequently. Thicken liquor for dressing. — Mrs. D. E. Gentry, Glcncoe, 111. SALMON BALLS.— Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as poitatoes, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.