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Pickled Salmon
From Farm and home cook book and housekeeper's assistant, 1907
Serves 20
A traditional method for preserving salmon.
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
167Calories
5 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein5.3 g
Carbohydrates37 g
Fiber8 g
Sugars15 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.8 mg
Sodium32 mg
Potassium608 mg
Calcium119 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.1 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate71 mcg
Choline24 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 96. The excerpt below is the record exactly as published.
Pickled Salmon For 4 salmons weighing about 3 lbs each allow 4 doz onions and 4 ozs each whole cloves and pepper, and cinnamon bark
Cook this with the app: pantry check, scaling, and the assistant.