Boiled Salmon
From English and French cookery, 1890
Presented as published in 1890. 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
Sodium21999 mg
Potassium4.5 mg
Calcium14 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0 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
Water0.1 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 38. The excerpt below is the record exactly as published.
cold water into the fish-kettle as will entirely cover the fish, and with it 2 ounces of salt to each quart of water. Bring quickly to the boil, and skim ; then put in the fish, and simmer gently. Take it up as soon as it is done. To ascertain whether it is done, press the flesh lightly with the finger, and if it leaves the bone easily it is done ; as a general rule, 8 minutes per pound may be allowed for thick salmon, 6 minutes per pound for thin 54 ENGLISH AND FRENCH COOKERY. salmon. Serve on a folded napkin, garnish with lemon and parsley, horseradish and fennel, or fennel and red currants, and send shrimp, lobster, parsley, anchovy, or Dutch sauce to table with it. A dish of sliced cucumber is usually served with boiled salmon
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