Boiled Salmon
From The home science cook book, 1902
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
2966Calories
384 gProtein
37 gCarbs
132 gFat
Full nutrition (34 nutrients)
Calories2966 kcal
Protein384 g
Carbohydrates37 g
Fiber3 g
Sugars16 g
Total Fat132 g
Saturated Fat25 g
Monounsaturated Fat44 g
Polyunsaturated Fat48 g
Omega-30 g
Cholesterol1390 mg
Sodium8363 mg
Potassium9933 mg
Calcium645 mg
Iron17 mg
Magnesium595 mg
Phosphorus4129 mg
Zinc14 mg
Copper4.8 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C53 mg
Vitamin A566 mcg
Vitamin E1.4 mg
Vitamin K55 mcg
Vitamin B615 mg
Vitamin B1260 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)7.9 mg
Niacin (B3)144 mg
Folate532 mcg
Choline299 mg
Caffeine0 mg
Water1821 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 50. The excerpt below is the record exactly as published.
Boiled Salmon. Scrape the skin of a four-pound piece of salmon, wipe, tie in cheese-cloth, and immerse in gently boil- ing salted water. Cover and cook slowly from thirty to forty minutes, or until the flesh will leave the bone easily. Drain, remove the skin, arrange on a platter, and pour white or egg sauce over or around it. Gar- nish with hard-boiled egg and lemon points, and serve with cucumbers and potato balls
Cook this with the app: pantry check, scaling, and the assistant.