pescatariandairy-freenut-freesoy-free
Broiled Salmon
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
399Calories
40 gProtein
24 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories399 kcal
Protein40 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat14 g
Saturated Fat2.6 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat5.1 g
Cholesterol125 mg
Sodium269 mg
Potassium940 mg
Calcium68 mg
Iron3 mg
Magnesium62 mg
Phosphorus413 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B61.5 mg
Vitamin B125.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate98 mcg
Choline42 mg
Caffeine0 mg
Water141 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 45. The excerpt below is the record exactly as published.
BROILED SALMON Cut six slices of salmon, sprinkle with salt and pepper, dip in beaten eggs and roll in corn meal
Cook this with the app: pantry check, scaling, and the assistant.