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Boiled Salmon
From Soyer's standard cookery, 1912
Serves 16
Another method is to cook in a Soyer paper-bag with one quart of cold water and three ounces of salt in the oven for one hour at moderate heat (300° Fahr).
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
483Calories
67 gProtein
0 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein67 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat3.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat8.6 g
Cholesterol187 mg
Sodium2907 mg
Potassium1670 mg
Calcium50 mg
Iron2.7 mg
Magnesium101 mg
Phosphorus680 mg
Zinc2.2 mg
Copper0.9 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.8 mg
Vitamin B1211 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)27 mg
Folate85 mcg
Choline0 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 57. The excerpt below is the record exactly as published.
Boiled Salmon is only good by putting salmon in boiling water with suffi- cient salt, i.e., quarter of a pound of salt to a gallon of water. Bring to boil and let simmer for one hour and a quarter. This for a fish twelve pounds in weight
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