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Boiled Salmon with Lobster Sauce
From Practical household cookery, 1891
Serves 6
Can also be served with shrimp, melted butter, or Hollandaise sauce.
Presented as published in 1891. 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
322Calories
45 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein45 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat2.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat5.8 g
Cholesterol125 mg
Sodium1731 mg
Potassium1118 mg
Calcium43 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus454 mg
Zinc1.5 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K5.5 mcg
Vitamin B61.9 mg
Vitamin B127.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate57 mcg
Choline0 mg
Caffeine0 mg
Water628 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 77. The excerpt below is the record exactly as published.
a slice of about three pounds of salmon, in pre- PRACTICAL HOUSEHOLD COOKERY. 183 feronce the cut near the head, put this on the drainer in a small fish-kettle with three quarts of boiling water and a handful of salt; boil it, and then simmer for about twenty minutes or till the fish is done, which can easily be ascertained by it separating from the bones. Then at once take the drainer out of the water, place the piece of salmon carefully on a folded napkin on the dish, decorate with a few sprigs of green parsley
Cook this with the app: pantry check, scaling, and the assistant.