pescatariangluten-freedairy-freenut-freesoy-free
Cold Salmon
From The housewife's referee, 1898
Serves 2
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
44Calories
3 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.6 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.5 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Cholesterol7.8 mg
Sodium89 mg
Potassium70 mg
Calcium4.8 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A2.9 mcg
Vitamin E0.2 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3.8 mcg
Choline1 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 160. The excerpt below is the record exactly as published.
Cold Salmon. — Put the remains of any salmon left from the day before on a dish, and cut it into neat pieces and cover with mayonnaise sauce ; garnish with cray fish
Cook this with the app: pantry check, scaling, and the assistant.