Pickled Salmon
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Will keep for a week or more.
Presented as published in 1904. 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
41Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein0.3 g
Carbohydrates6.2 g
Fiber2.7 g
Sugars0.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2336 mg
Potassium56 mg
Calcium60 mg
Iron0.5 mg
Magnesium6.1 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline2.1 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 39. The excerpt below is the record exactly as published.
pickled sahnon might work a softening change." — Charles Dickens ("Martin Chuzzlewit"). ANY salmon left over may be con- verted into this popular dish. Free the fish from skin and bone. Make a sauce by bringing to the boiling point half a cupful of vinegar, two table- spoonfuls of lemon juice, three cloves, a piece of stick cinnamon, a teaspoonful of salt, and a pinch of paprika
Cook this with the app: pantry check, scaling, and the assistant.