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Boiled Salmon
From Consult me, 1902
Serves 1
Cooking time is 15 to 20 minutes, depending on size.
Presented as published in 1902. 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
82Calories
11 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein11 g
Carbohydrates4.4 g
Fiber1.3 g
Sugars2.9 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Cholesterol59 mg
Sodium596 mg
Potassium343 mg
Calcium57 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus126 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate34 mcg
Choline20 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 433. The excerpt below is the record exactly as published.
SALMON, to Choose. — If new, the flesh is of a fine red (the gills parti- cularly), the scales bright, and the whole fish stiff. When just killed, there is a whiteness between the flakes which gives great firmness ; by keeping, this melts I down, and the fish is more rich. The Thames salmon bears the highest price, that caught in the Severn is next in oodness, and is even preferred by some, mall heads, and thick in the neck, axe best. SALMON, to Boil. — Clean it carefully, boil it gently with salt and a little horse radish ; take it out of the water as soon as done, Let the water be warm If Use fish be split. If under- SAJL 34& SAL done It Is very unwholesome. Serve with shrimp, lobster, or anchovy sauce, and fennel and butter
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