pescatariannut-freeegg-freesoy-free
Escalloped Salmon
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
606Calories
10 gProtein
72 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein10 g
Carbohydrates72 g
Fiber1.9 g
Sugars2.4 g
Total Fat31 g
Saturated Fat4.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol4.2 mg
Sodium261 mg
Potassium460 mg
Calcium150 mg
Iron4.3 mg
Magnesium34 mg
Phosphorus289 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.8 mcg
Vitamin E2.4 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate108 mcg
Choline17 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 211. The excerpt below is the record exactly as published.
season with pepper and salt ; butter a sheet of white pi^er, lay each slice on a separate piece, with the ends twisted ; broil gently over a clear fire, ana serve with anchovy or caper sauce. When higher season- ing is liked, add a few chopped herbs and a little spice. Escalloped Salmon. — Roll fine one quart crackers, season with salt and pepper and mix with one can salmon ; put in a skillet and add milk (or milk and water) to moisten well, and some bits of but^ ter
Cook this with the app: pantry check, scaling, and the assistant.