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Cold Salmon with Vinegar

Name: Cold Salmon with Vinegar
Yield: 1 servings
Ingredients: one-pound can of salmon; the yolk of one hard-boiled egg; salt; red pepper; enough drawn butter

From The home cook book, 1905

Serves 1

This dish is very delicate.

Presented as published in 1905. 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

663Calories

96 gProtein

1 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein96 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.6 g

Total Fat28 g

Saturated Fat5.5 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol436 mg

Sodium1890 mg

Potassium1623 mg

Calcium1000 mg

Iron3.5 mg

Magnesium141 mg

Phosphorus1615 mg

Zinc4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D63 mcg

Vitamin C0 mg

Vitamin A152 mcg

Vitamin E3.4 mg

Vitamin K2.4 mcg

Vitamin B61.4 mg

Vitamin B1221 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)30 mg

Folate90 mcg

Choline545 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 37. The excerpt below is the record exactly as published.

COLD SALMON WITH VINEGAR Take one-pound can of salmon, pick out all the bones, strain off the liquor, and do not use it. Chop the salmon very fine, season with salt and red pepper, and add the yolk of one hard-boiled egg rubbed fine. Mix all together and beat with enough drawn butter

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