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Curried Salmon
From Cassell's dictionary of cookery, 1892
Serves 3
Serve with rice. Remains of dressed salmon can be curried.
Presented as published in 1892. 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
476Calories
61 gProtein
11 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein61 g
Carbohydrates11 g
Fiber2.8 g
Sugars4.3 g
Total Fat20 g
Saturated Fat3 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol166 mg
Sodium138 mg
Potassium1652 mg
Calcium70 mg
Iron3 mg
Magnesium103 mg
Phosphorus641 mg
Zinc2.2 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K2.5 mcg
Vitamin B62.6 mg
Vitamin B129.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)24 mg
Folate96 mcg
Choline7.4 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1665. The excerpt below is the record exactly as published.
Cut two moderate- sized onions into slices, and fry them in hot fat till they begin to turn yellow. Mix a table- spoonful of curry powder, and a dessei-t-spoon- ful of curry paste very smoothly with a small quantity of good stock. Add more to make the quantity up to a pint, and pour it over the onions. Let all simmer gently for a few minutes, then rub the sauce patiently tlii-ough a fine haii-- sieve, return it to the saucepan, let it boil, and put into it two pounds of salmon
Cook this with the app: pantry check, scaling, and the assistant.