Boiled Slices of Salmon with Piquant Sauce
From The Cook Book, by "Oscar" of the Waldorf, 1896
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
213Calories
30 gProtein
0 gCarbs
10 gFat
Full nutrition (27 nutrients)
Calories213 kcal
Protein30 g
Carbohydrates0 g
Fiber0 g
Total Fat9.5 g
Saturated Fat1.5 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.8 g
Cholesterol83 mg
Sodium66 mg
Potassium735 mg
Calcium18 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus300 mg
Zinc1 mg
Copper0.4 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin B61.2 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate38 mcg
Water103 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 Slices of Salmon with Piquant Sauce. Cut five slices of salmon, each three-fourths of an inch thick, from the middle of the fish, wash and dry them well, and put them in a saucepan of hot fish broth mixed up with a small quantity of wine. When boiling move the pan to the side of the fire, place the lid on,- and let the contents simmer gently for ten or twelve minutes. When cooked, remove the slices of salmon carefully, wipe them on a cloth, and arrange them in an upright position on a folded napkin on a hot dish ; place a group of boiled potatoes at each side, a bunch of parsley at each end, and serve with a sauceboatful of piquant sauce
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