pescatariandairy-freenut-freesoy-free
Fried Smoked Salmon
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
334Calories
12 gProtein
2 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories334 kcal
Protein12 g
Carbohydrates1.7 g
Fiber0.4 g
Sugars1.1 g
Total Fat31 g
Saturated Fat3.7 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol200 mg
Sodium85 mg
Potassium266 mg
Calcium35 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.8 mg
Vitamin A89 mcg
Vitamin E9.4 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate32 mcg
Choline150 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from Kirmess cook book (1907), page 34. The excerpt below is the record exactly as published.
FRIED SMOKED SALMON. Marion Harhnd. Wash, soak and parboil the salmon. Wipe very dry, roll in egg and cracker dust, and set in a cold place for an hour before frying in hot salad oil or in other fat. Serve with sauce Tartare
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