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Salad of Smelts
From The thorough good cook, 1895
Serves 5
Ensure no lemon seeds are left in the salad.
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
461Calories
46 gProtein
19 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein46 g
Carbohydrates19 g
Fiber5.8 g
Sugars2.5 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.9 g
Cholesterol175 mg
Sodium2107 mg
Potassium934 mg
Calcium222 mg
Iron4.9 mg
Magnesium118 mg
Phosphorus623 mg
Zinc4.7 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A44 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B128.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate36 mcg
Choline168 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 203. The excerpt below is the record exactly as published.
Salad of Smelts. Take half a hundred of smelts, the biggest you can get draw them and cut off their heads, put them into a pipkin with a pint of white wine and a pint of vinegar, an onion shredded, a couple of lemons, a race of ginger, three or four blades of mace, a nutmeg sliced, whole pepper, a little salt
Cook this with the app: pantry check, scaling, and the assistant.