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Caveach Salmon

Name: Caveach Salmon
Yield: 8 servings
Ingredients: two quarts of vinegar; three heads of shallots; half an ounce of black pepper; three cloves; two blades of mace; a little salt

From The thorough good cook, 1895

Serves 8

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

217Calories

5 gProtein

37 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein5.4 g

Carbohydrates37 g

Fiber8.3 g

Sugars15 g

Total Fat2.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium38 mg

Potassium703 mg

Calcium119 mg

Iron3.6 mg

Magnesium60 mg

Phosphorus134 mg

Zinc1 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A3.1 mcg

Vitamin E0.3 mg

Vitamin K7.1 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate69 mcg

Choline22 mg

Caffeine0 mg

Water377 g

Estimated from matched ingredients across 8 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

Cook this with the app: pantry check, scaling, and the assistant.