Salmi of Game

Name: Salmi of Game
Ingredients: any game-bones or trimmings; a bay-leaf; some gravy; an onion; a few cloves; a head of celery; a carrot; a turnip; a large handful of parsley; pepper and salt

From Common-sense papers on cookery, 1880

Do not let the mixture boil after adding the game.

Presented as published in 1880. 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

132Calories

4 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories132 kcal

Protein3.5 g

Carbohydrates30 g

Fiber6.5 g

Sugars15 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium102 mg

Potassium831 mg

Calcium112 mg

Iron0.5 mg

Magnesium39 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate112 mcg

Choline14 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 68. The excerpt below is the record exactly as published.

salmi of game. It is almost always the case that the game has been previously cooked. Take, Game and Gravy. 169 therefore, any game-bones or trimmings that can be got, and place them, with a bay-leaf, to stew as long as possible in some gravy similar to what we have de- scribed, which is simply good strong stock made from gravy-beef, knuckle of veal stewed with an onion in which a few cloves have been stuck, a head of celery, a carrot and turnip, and a large handful of parsley, flavoured with pepper and salt

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