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Broiled Salmon
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
If slices are thicker, they must be buttered before grilling and will take five minutes longer.
Presented as published in 1898. 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
262Calories
3 gProtein
0 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein2.6 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol6.9 mg
Sodium6.8 mg
Potassium74 mg
Calcium4.6 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A6.6 mcg
Vitamin E9.3 mg
Vitamin K6.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate5.6 mcg
Choline0.2 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 41. The excerpt below is the record exactly as published.
broiled salmon. Cut a piece of salmon into three slices half an inch thick. Divide each into two pieces accord- ing to the naturally marked divisions of the salmon. Remove the skin, and let the prepared slices soak all night (when the Fish is wanted for breakfast) , in this marinade or pickle ; four tablespoonfuls of salad oil, two of red wine vinegar, a dessert- spoonful of chopped chives (if liked) , a tablespoonful of chopped parsley, and a sprinkling of spiced salt
Cook this with the app: pantry check, scaling, and the assistant.