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Boiled Salmon Trout
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
261Calories
3 gProtein
2 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein2.5 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol79 mg
Sodium16 mg
Potassium82 mg
Calcium38 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus49 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.3 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 11. The excerpt below is the record exactly as published.
Boiled Salmon Trout. — Clean, wash, and dry the fish. Wrap in a thin cloth, cover with salted water, and boil gently for half an hour, or longer for large fish. When done, remove the cloth and lay in a 777^ MODEL COOK BOOK u hot dish. Pour over it cream sauce and serve. The cream sauce is made of a cup of cream, diluted with a few spoonfuls of hot water, stirring in two tablespoonfuls melted butter and some chopped parsley
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