gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Salmi of Game

Name: Salmi of Game
Yield: 2 servings
Ingredients: 1 cup brown sauce; 1 teaspoon catsup; 6 mushrooms; 1/2 teaspoon lemon juice; 1 cup cooked duck; 1/4 teaspoon onion juice; Salt and pepper

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

453Calories

41 gProtein

15 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories453 kcal

Protein41 g

Carbohydrates15 g

Fiber3.9 g

Sugars4.8 g

Total Fat27 g

Saturated Fat2.9 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol91 mg

Sodium1298 mg

Potassium1412 mg

Calcium41 mg

Iron4.9 mg

Magnesium68 mg

Phosphorus565 mg

Zinc4.8 mg

Copper1.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C33 mg

Vitamin A29 mcg

Vitamin E0.9 mg

Vitamin K3.4 mcg

Vitamin B61 mg

Vitamin B120.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate110 mcg

Choline100 mg

Caffeine0 mg

Water347 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 71. The excerpt below is the record exactly as published.

SALMI OF GAME 1 cup brown sauce 1 teaspoon catsup 6 mushrooms Vi teaspoon lemon juice 1 cup cooked duck V4 teaspoon onion juice Salt and pepper

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