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Boiled Salmon

Name: Boiled Salmon
Yield: 4 servings
Ingredients: 3 lbs. of salmon; 2 tbsps. of salt; 3 qts. of water; 1 tbsps. of pepper-corns; % cup of vinegar; 1 cup of white wine; 1 large onion, sliced; ^ lemon, sliced

From The art of German cooking and baking, 1922

Serves 4

If the fish is salmon, it requires 20 minutes to cook.

Presented as published in 1922. 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

555Calories

68 gProtein

6 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories555 kcal

Protein68 g

Carbohydrates5.9 g

Fiber1 g

Sugars1.9 g

Total Fat22 g

Saturated Fat3.4 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat8.7 g

Cholesterol187 mg

Sodium5003 mg

Potassium1741 mg

Calcium58 mg

Iron2.9 mg

Magnesium104 mg

Phosphorus694 mg

Zinc2.3 mg

Copper0.9 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C9.4 mg

Vitamin A41 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B62.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)27 mg

Folate94 mcg

Choline2.9 mg

Caffeine0 mg

Water376 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 61. The excerpt below is the record exactly as published.

BOILED SALMON. Quantity for 6 Persons. 3 lbs. of salmon 2 tbsps. of salt 3 qts. of water 1 tbsps. of pepper-corns % cup of vinegar 10 whole cloves 1 cup of white wine 3 bay-leaves 1 large onion, sliced ^ lemon, sliced

Cook this with the app: pantry check, scaling, and the assistant.