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Boiled Salmon
From Tried favourites cookery book, 1909
Serves 4
Improves flavor and makes fish finer.
Presented as published in 1909. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8.9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium2.8 mg
Potassium31 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 31. The excerpt below is the record exactly as published.
Boiled Salmon. Empty the salmon and wash it, but handle the fish as little as possible, to prevent the scales being rubbed off. Put in fish-kettle enough water to cover the fish
Cook this with the app: pantry check, scaling, and the assistant.