CURRIED SALMON

Name: CURRIED SALMON
Ingredients: One can best salmon; One tablespoonful olive-oil; One small onion, minced; One teaspoonful curry-powder; One tablespoonful flour; Three gills hot water; One scant teaspoonful salt; Juice of half a lemon

From The chafing-dish supper, 1894

Presented as published in 1894. 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

95Calories

3 gProtein

21 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories95 kcal

Protein2.8 g

Carbohydrates21 g

Fiber3.6 g

Sugars6.4 g

Total Fat0.5 g

Saturated Fat2.2 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium2351 mg

Potassium257 mg

Calcium59 mg

Iron1.2 mg

Magnesium26 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate42 mcg

Choline10 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.

CURRIED SALMON. One can best salmon. One tablespoonful olive-oil. One small onion, minced. One teaspoonful curry-powder. One tablespoonful flour. Three gills hot water. One scant teaspoonful salt. Juice of half a lemon

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