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Cold Salmon

Name: Cold Salmon
Yield: 5 servings
Ingredients: A 4 or 5-lb. salmon boned; 1 cup of white wine; a few slices of lemon; 1 onion, cut up; 4 bay leaves; salt and pepper; a little red pepper

From The Portland Woman's Exchange Cook Book, 1913

Serves 5

Presented as published in 1913. 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

572Calories

72 gProtein

6 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories572 kcal

Protein72 g

Carbohydrates5.9 g

Fiber1.2 g

Sugars1.8 g

Total Fat23 g

Saturated Fat3.6 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat9.2 g

Cholesterol200 mg

Sodium161 mg

Potassium1852 mg

Calcium59 mg

Iron3.3 mg

Magnesium110 mg

Phosphorus738 mg

Zinc2.4 mg

Copper0.9 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A45 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B63 mg

Vitamin B1212 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)29 mg

Folate99 mcg

Choline2.9 mg

Caffeine0 mg

Water334 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 13. The excerpt below is the record exactly as published.

Cold Salmon. A 4 or 5-lb. salmon boned, with head and tail left on. Add to water you boil fish in a few slices of lemon, 1 onion, cut up, 4 bay leaves, salt and pepper and a little red pepper and 1 cup of white wine

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