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Roast Salmon
From The thorough good cook, 1895
Serves 1
Other fish can be cooked similarly.
Presented as published in 1895. 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
136Calories
9 gProtein
27 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein9.4 g
Carbohydrates27 g
Fiber10 g
Sugars2.9 g
Total Fat2.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol14 mg
Sodium9732 mg
Potassium734 mg
Calcium180 mg
Iron4.9 mg
Magnesium71 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A116 mcg
Vitamin E0.6 mg
Vitamin K451 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate60 mcg
Choline11 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 90. The excerpt below is the record exactly as published.
Roast Salmon. Get a sufficient quantity of salmon in one piece, remove the bones, and cut it in pieces the size of an egg ; sprinkle sufficient salt and pepper over, Avith a handful or two of j)arsley chopped fine, and let them remain for about an hour, then pass them on skewers with a bay-leaf between each piece, put them before a moderate fire, and turn until they are nicely browned ; dish up tastefully, with some parsley and one or two lemons
Cook this with the app: pantry check, scaling, and the assistant.