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Caveach Salmon
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
330Calories
8 gProtein
49 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories330 kcal
Protein7.7 g
Carbohydrates49 g
Fiber11 g
Sugars20 g
Total Fat7.5 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol6.2 mg
Sodium64 mg
Potassium944 mg
Calcium160 mg
Iron4.8 mg
Magnesium80 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D0.2 mcg
Vitamin C22 mg
Vitamin A4.3 mcg
Vitamin E0.5 mg
Vitamin K9.4 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate92 mcg
Choline35 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 89. The excerpt below is the record exactly as published.
Caveach Salmon. Boil, in two quarts of vinegar, three heads of shallots, half an ounce of black pepper, three cloves, two blades of mace, and a little salt. Cut the fish in slices, and fry these of a light brown colour in fine oil, or clarified dripping : put them, when cold, into a pan ; pour over them the vinegar and spices, and put on the top eight or ten spoonfuls of oil
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