Fried Salmon Cutlets
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
472Calories
47 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein47 g
Carbohydrates34 g
Fiber3 g
Sugars0.9 g
Total Fat16 g
Saturated Fat3.3 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol160 mg
Sodium1026 mg
Potassium822 mg
Calcium467 mg
Iron6.1 mg
Magnesium79 mg
Phosphorus659 mg
Zinc2.1 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D36 mcg
Vitamin C2.9 mg
Vitamin A125 mcg
Vitamin E3.7 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate65 mcg
Choline183 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 21. The excerpt below is the record exactly as published.
Fried Salmon Cutlets. Take a quantity of cold boiled salmon, pick out all the bones and skin, pound it in a mortar, and to every six ounces of salmon allow two ounces of finely mashed potatoes; add to the potatoes pepper, salt, cayenne and mace to taste. When the seasoning is well stirred in add the pounded fish and mix all thoroughly. Flatten the mixture out, shape it into small cutlets. Brush them over with beaten egg, sprinkle them with fine breadcrumbs
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