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Broiled Salmon
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 26. The excerpt below is the record exactly as published.
BOILED SALMON. The middle slice of salmon is the best. Sew up neatly in a mosquito- net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eggs. BEOILED SALMON. Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour
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