pescatariandairy-freenut-freesoy-free
Fried Salmon Fillets
From Cassell's dictionary of cookery, 1892
Serves 2
Frying time for the fillets is 8 to 15 minutes, depending on thickness.
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
629Calories
57 gProtein
52 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein57 g
Carbohydrates52 g
Fiber4 g
Sugars4.1 g
Total Fat20 g
Saturated Fat3.7 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol218 mg
Sodium535 mg
Potassium1570 mg
Calcium149 mg
Iron5.5 mg
Magnesium109 mg
Phosphorus635 mg
Zinc2.8 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C15 mg
Vitamin A67 mcg
Vitamin E0.3 mg
Vitamin K5.1 mcg
Vitamin B62.2 mg
Vitamin B127.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate137 mcg
Choline90 mg
Caffeine0 mg
Water237 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 1669. The excerpt below is the record exactly as published.
a pound or more of salmon into neat fillets, egg and braid-crumb these, and fry in hot fat till they are donc^ enough. Drain them on a sieve before the fire. Slice some potatoes
Cook this with the app: pantry check, scaling, and the assistant.