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Broiled Salmon
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Serve with a white sauce.
Presented as published in 1902. 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
43Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (27 nutrients)
Calories43 kcal
Protein5.9 g
Carbohydrates0 g
Fiber0 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Cholesterol17 mg
Sodium13 mg
Potassium147 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A3.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate7.5 mcg
Water21 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 63. The excerpt below is the record exactly as published.
Broiled Salmon Select as many slices of salmon as required. Sprinkle with a little chopped parsley and mixed herbs, salt and pepper, and some olive oil
Cook this with the app: pantry check, scaling, and the assistant.