Salmi of Game
From Entrees made easy, 1905
Presented as published in 1905. 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
85Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein2.2 g
Carbohydrates20 g
Fiber4.2 g
Sugars9.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium47 mg
Potassium411 mg
Calcium54 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 17. The excerpt below is the record exactly as published.
Salmi of Game (Hot). Properly speaking, salmis should be made from specially cooked birds, but practically for ordinary occasions the remains of any game or duck can be treated in the following way : — Cook the bones of the game in stock with an onion, a bunch of herbs, and a carrot ; let it cook till strongly flavoured, then strain it on to some brown roux, add a little wine (port for choice) to flavour (if hare is being used, add a little red currant jelly) ; boil it up and use, adding a squeeze of lemon juice
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