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Salmi of Lamb
From A calendar of dinners, with 615 recipes, 1913
Serves 1
A few stoned olives and mushrooms improve this 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
451Calories
12 gProtein
31 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein12 g
Carbohydrates31 g
Fiber7.1 g
Sugars0.4 g
Total Fat36 g
Saturated Fat2.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol7.1 mg
Sodium9748 mg
Potassium532 mg
Calcium132 mg
Iron4.2 mg
Magnesium48 mg
Phosphorus112 mg
Zinc2.7 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline18 mg
Caffeine0 mg
Water214 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—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.