Boiled Salmon with Oyster Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
Cooking time is about thirty-five minutes.
Presented as published in 1896. 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
1931Calories
205 gProtein
157 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1931 kcal
Protein205 g
Carbohydrates157 g
Fiber58 g
Sugars14 g
Total Fat67 g
Saturated Fat12 g
Monounsaturated Fat21 g
Polyunsaturated Fat26 g
Omega-30.4 g
Cholesterol499 mg
Sodium13215 mg
Potassium8121 mg
Calcium1131 mg
Iron30 mg
Magnesium670 mg
Phosphorus2237 mg
Zinc9.2 mg
Copper5.2 mg
Manganese32 mg
Vitamin D0 mcg
Vitamin C372 mg
Vitamin A202 mcg
Vitamin E3.6 mg
Vitamin K354 mcg
Vitamin B69 mg
Vitamin B1229 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)4.3 mg
Niacin (B3)75 mg
Folate321 mcg
Choline35 mg
Caffeine0 mg
Water1215 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 19. The excerpt below is the record exactly as published.
Boiled Salmon with Oyster Sauce. Put two pounds of very fresh salmon in a fishkettle, completely cover it with cold water, season with a handful of salt, add one medium-sized onion, one-half wine- glassful of white wine vinegar, eight or ten whole peppers, two cloves and two parsley roots. Place the kettle over a brisk fire, and five minutes after coming to the boil the salmon will be sufficiently cooked. Remove the fish from the kettle, drain it well, dress it on a hot dish with a folded napkin, decorate with sprigs of parsley all round the salmon, and serve with one pint of hot oyster sauce
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