Potted Salmon
From Sea Cookery, 1911
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
707Calories
92 gProtein
16 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein92 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat30 g
Saturated Fat4.8 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol249 mg
Sodium205 mg
Potassium2555 mg
Calcium165 mg
Iron6.1 mg
Magnesium174 mg
Phosphorus947 mg
Zinc3.2 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B63.8 mg
Vitamin B1214 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)36 mg
Folate118 mcg
Choline2.8 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 39. The excerpt below is the record exactly as published.
POTTED SALMON. 1 lb. salmon, fresh or canned I salt pepper | suspicion of ground mace or nutmeg' Mince the salmon to a paste, add the seasonings,, and mix well. Lay tightly in potted meat dishes and cover over with melted butter.. 2 saltspoonfuls salt
Cook this with the app: pantry check, scaling, and the assistant.