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Boiled Salmon
From A year's cookery, 1880
Serves 6
If not served immediately, keep on a fish drainer covered with a cloth.
Presented as published in 1880. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.3 kcal
Protein0.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol2.3 mg
Sodium2 mg
Potassium23 mg
Calcium1 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Choline0.1 mg
Caffeine0 mg
Water4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 196. The excerpt below is the record exactly as published.
Boiled Salmon. Anchovy Sauce. Roast Ducks. Green Peas. New Potatoes. Cherry Pie. Cheese. July 5th, Tea. Plum Jam. Soda Cake. Supper. Pickled Salmon. Salad. Strawberry Gateau, Cheese. Breakfast. — Devilled Eggs (February 27th) ; Toasted Bacon (January 19th); Scones (May 23rd); Biscuits and Milk (June 14th). 246 A YEARS COOKERY . Dinner.— Boiled Salmon. — Scrape the scales from the fish, clean it, and be careful that no blood is left in it. Put it into boiling salted water, that has had a little vinegar or lemon-juice put into it, let it boil two minutes, then draw it back, and simmer it gently till done enough. It will take from six to ten minutes per pound, according to the thickness of the fish. When the flesh leaves the bones easily it is done enough. Take it up immediately; if too much boiled it will be . tasteless and colourless. If it is not wanted on the instant it may be kept on the fish drainer across the fish kettle with a thick cloth laid upon it. Put it on a napkin or fish paper, garnish with parsley and cut lemon
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