Border of Salmon with Soft Clams, Barlow Style
From "Dainty dishes", 1903
Presented as published in 1903. 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
2033Calories
200 gProtein
30 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories2033 kcal
Protein200 g
Carbohydrates30 g
Fiber0 g
Sugars19 g
Total Fat142 g
Saturated Fat44 g
Monounsaturated Fat38 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol1115 mg
Sodium563 mg
Potassium4933 mg
Calcium405 mg
Iron9.1 mg
Magnesium301 mg
Phosphorus2226 mg
Zinc8 mg
Copper2.4 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A709 mcg
Vitamin E2.5 mg
Vitamin K4.8 mcg
Vitamin B67.7 mg
Vitamin B1230 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)72 mg
Folate281 mcg
Choline333 mg
Caffeine0 mg
Water846 g
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 12. The excerpt below is the record exactly as published.
Border of Salmon with Soft Clams, Barlow Style. Pound to a fine pulp 2 pounds of salmon (freed from bones and skin) ; add i ounce of butter and 2 gills of thick Bechamel, season with salt, pepper and nutmeg; add the white of 2 eggs, rub through a fine sieve, put into a bowl and set on ice. Then, after some time, in- corporate gently 2 gills of whipped cream
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