Boiled Salmon
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
Sodium7056 mg
Potassium20 mg
Calcium61 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus0 mg
Zinc0 mg
Copper0.2 mg
Manganese0 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
Water1891 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 11. The excerpt below is the record exactly as published.
BOILED SALMON. Put a large fish kettle of water on the stove, allow- ing one tablespoonful of salt to every two quarts of water, and a little vinegar. Wash the salmon well and clean it thoroughly ; lay it on a strainer ; stop the 35 water boiling, put in the salmon, and let it simmer gently. Allow eight minutes to the pound. W hen done, place on a serviette on a hot dish; garnish with fennel and cut lemon ; serve with parsley, lobster, or tartare sauce
Cook this with the app: pantry check, scaling, and the assistant.