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Salmi
From The thorough good cook, 1895
Serves 1
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
744Calories
32 gProtein
16 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein32 g
Carbohydrates16 g
Fiber3.6 g
Sugars0 g
Total Fat42 g
Saturated Fat0.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol12 mg
Sodium2362 mg
Potassium903 mg
Calcium48 mg
Iron2.6 mg
Magnesium60 mg
Phosphorus336 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A1.5 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 187. The excerpt below is the record exactly as published.
Salmi. Chop up small trimmings of the roast game intended for the salmi, and put these mto a small stew-pan, with a ba}^- leaf, and thyme, and a teaspoonful of salad oil. Fry the whole of a light-brown colour, and then add a glass of white wine and half a pint of brown sauce
Cook this with the app: pantry check, scaling, and the assistant.