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Salmi of Game

Name: Salmi of Game
Yield: 3 servings
Ingredients: Chop and cut into dice the meat of any cold game; i glass of claret; 2 small chopped onions; thyme; a clove; a cup of consomme; mixed with a tablespoonful of flour; 2 tablespoonfuls of tomatoes; 6 stoned olives

From With a saucepan over the sea, 1902

Serves 3

Presented as published in 1902. 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

228Calories

19 gProtein

14 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories228 kcal

Protein19 g

Carbohydrates14 g

Fiber3 g

Sugars3.1 g

Total Fat4.7 g

Saturated Fat0.8 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.5 g

Cholesterol36 mg

Sodium835 mg

Potassium408 mg

Calcium76 mg

Iron3.5 mg

Magnesium35 mg

Phosphorus189 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C4.5 mg

Vitamin A11 mcg

Vitamin E0.9 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.3 mg

Folate25 mcg

Choline8.1 mg

Caffeine0 mg

Water333 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.

SALMI OF GAME. (Scotch hunter's recipe.) Chop and cut into dice the meat of any cold game, to make 2 cups. Add to the skin, bones and gravy and trimmings, i glass of claret, 2 small chopped onions, thyme, a clove, a cup of consomme mixed with a tablespoonful of flour and 2 tablespoonfuls of tomatoes. Cook and stir and strain ; add the game and 6 stoned olives

Cook this with the app: pantry check, scaling, and the assistant.