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Gekookte Zalm (Broiled Salmon)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
153Calories
8 gProtein
27 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein8.1 g
Carbohydrates27 g
Fiber3.3 g
Sugars1.2 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol14 mg
Sodium20 mg
Potassium763 mg
Calcium25 mg
Iron1.6 mg
Magnesium42 mg
Phosphorus136 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A4.5 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 90. The excerpt below is the record exactly as published.
Gekookte Zalm. (Broiled Salmon.) Cut some thin slices from the tail end of a small salmon, and rub them over with salt. Cover a gridiron with bay leaves ; put the slices of fish on them and broil over a moderately clear fire, turning them when done on one side . Pour almond sauce over the fish, and serve with potatoes
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