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Boiled Salmon
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Serve with parsley sauce.
Presented as published in 1913. 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
36Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol14 mg
Sodium2344 mg
Potassium123 mg
Calcium4.4 mg
Iron0.2 mg
Magnesium7.3 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.
Boiled Salmon—Put the salmon in enough boiling water to cover, add 1 teaspoon salt to each quart of water
Cook this with the app: pantry check, scaling, and the assistant.