Cutlets of Salmon with Peas

Name: Cutlets of Salmon with Peas
Ingredients: one cup of thick cream sauce; one pound of cooked salmon; the yolks of two eggs; two tablespoonfuls of cream; green peas

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

908Calories

118 gProtein

1 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories908 kcal

Protein118 g

Carbohydrates1.5 g

Fiber0 g

Sugars0 g

Total Fat44 g

Saturated Fat10 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat4.4 g

Cholesterol280 mg

Sodium414 mg

Potassium2020 mg

Calcium54 mg

Iron2 mg

Magnesium147 mg

Phosphorus1436 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D59 mcg

Vitamin C0 mg

Vitamin A191 mcg

Vitamin E4.1 mg

Vitamin K3 mcg

Vitamin B63.2 mg

Vitamin B1221 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)44 mg

Folate23 mcg

Choline513 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 19. The excerpt below is the record exactly as published.

CUTLETS OF SALMON WITH PEAS <& Prepare one cup of thick cream sauce. Have one pound of cooked salmon broken into pieces, free from skin and bones, and add it to the sauce, and let it simmer for a few minutes. Season to taste. Mix the yolks of two eggs with two tablespoonfuls of cream, and stir this into the fish, and cook for another minute. Remove from the fire, and spread on a platter to cool. When cold form into cutlets, dip in flour, beaten egg, and bread crumbs, and fry in deep fat. Drain well, and put on a platter. Surround them with green peas

Read the full page as publishedCollapse the page

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