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Devilled Salmon
From Cassell's dictionary of cookery, 1892
Serves 2
Thin biscuits can be used instead of toast, soaked in lucca oil and toasted until crisp.
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
20Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein2.5 g
Carbohydrates0.4 g
Fiber0.3 g
Sugars0.1 g
Total Fat1 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.7 g
Omega-31 g
Cholesterol6.3 mg
Sodium361 mg
Potassium52 mg
Calcium22 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E2.6 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate1.5 mcg
Choline6.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1667. The excerpt below is the record exactly as published.
a spoonful of mustard with two si^oonfuls of lucca oil, one spoonful of essence of anchovy, and a pinch of cayenne. Cut some thin slices of kippered salmon
Cook this with the app: pantry check, scaling, and the assistant.