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Boiled Salmon
From The new practical housekeeping, 1890
Serves 8
Serve with lemon, parsley, and sauces.
Presented as published in 1890. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.4 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol1.7 mg
Sodium5265 mg
Potassium21 mg
Calcium18 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 211. The excerpt below is the record exactly as published.
Boiled Salmon, — Scale and clean fish, and be particular that no blood is left inside; lay in fish-kettle with sufiicient hot water, to cover (hot is used to better preserve the color) adding salt in the proportion of six tablespoons to a gallon water
Cook this with the app: pantry check, scaling, and the assistant.