Pickled Salmon, Turkish Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Can be preserved for a considerable length of time.
Presented as published in 1896. 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
4219Calories
539 gProtein
26 gCarbs
173 gFat
Full nutrition (33 nutrients)
Calories4219 kcal
Protein539 g
Carbohydrates26 g
Fiber0 g
Sugars26 g
Total Fat173 g
Saturated Fat27 g
Monounsaturated Fat57 g
Polyunsaturated Fat69 g
Cholesterol1497 mg
Sodium1226 mg
Potassium13365 mg
Calcium413 mg
Iron22 mg
Magnesium804 mg
Phosphorus5500 mg
Zinc18 mg
Copper6.9 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A327 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B622 mg
Vitamin B1287 mcg
Thiamin (B1)6.2 mg
Riboflavin (B2)10 mg
Niacin (B3)214 mg
Folate680 mcg
Choline0 mg
Caffeine0 mg
Water3223 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 66. The excerpt below is the record exactly as published.
Pickled Salmon, Turkish Style. Procure six pounds of salmon, and cut it into slices ; wash, dry them on a cloth, ub them over with salt, and fry them in olive oil until nicely browned on both sides. ^OMT three pints of vinegar into a saucepan, with two tablespoonfuls each of pow- iered sugar and saffron-water, and stir them over the fire until on the point of boiling, 'over the bottom of a jar with bay leaves and myrtle leaves, then put in the slices of sh, placing between each layer pieces of garlic, skinned pistachios, peppercorns, :>ixed spices,
Cook this with the app: pantry check, scaling, and the assistant.