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Broiled Salmon with Tartare Sauce
From Practical household cookery, 1891
Serves 3
Presented as published in 1891. 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
590Calories
60 gProtein
0 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein60 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat37 g
Saturated Fat4.3 g
Monounsaturated Fat20 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol166 mg
Sodium133 mg
Potassium1482 mg
Calcium36 mg
Iron2.4 mg
Magnesium88 mg
Phosphorus605 mg
Zinc1.9 mg
Copper0.8 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E6.2 mg
Vitamin K1.3 mcg
Vitamin B62.5 mg
Vitamin B129.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)24 mg
Folate76 mcg
Choline0 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.
two pounds of salmon, cut in slices of about one inch thick, in a dish with half a gill of salad-oil ; salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.