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Salmi of Lamb
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Olives and mushrooms can enhance the sauce.
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
387Calories
9 gProtein
15 gCarbs
35 gFat
Full nutrition (32 nutrients)
Calories387 kcal
Protein9 g
Carbohydrates15 g
Fiber0.7 g
Sugars0 g
Total Fat35 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium42 mg
Potassium191 mg
Calcium14 mg
Iron1.7 mg
Magnesium4.7 mg
Phosphorus71 mg
Zinc2.4 mg
Copper0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 113. The excerpt below is the record exactly as published.
Salmi of Lamb Fried New Potatoes Boiled Bermuda Onions Individual Strawberry Ptes Coffee *Salmi of Lamb—Cut cold roast lamb in thin slices. Cook 5 minutes 2 tablespoons Crisco with % table- spoon finely chopped onion. Add lamb, sprinkle with salt and pepper, and cover with 1 cup cold lamb gravy
Cook this with the app: pantry check, scaling, and the assistant.