Boiled Salmon
From The Common sense recipe book, 1898
Serve with shrimp or lobster sauce and dressed cucumber when in season.
Presented as published in 1898. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44112 mg
Potassium47 mg
Calcium141 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3782 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 12. The excerpt below is the record exactly as published.
BOILED SALMON. Time, according to weight. One salmon; four ounces of salt to one gallon of water
Cook this with the app: pantry check, scaling, and the assistant.