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Salmi of Water-Hen
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
590Calories
10 gProtein
31 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein10 g
Carbohydrates31 g
Fiber3.5 g
Sugars2.5 g
Total Fat56 g
Saturated Fat4.5 g
Monounsaturated Fat23 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol73 mg
Sodium47 mg
Potassium335 mg
Calcium44 mg
Iron2.3 mg
Magnesium13 mg
Phosphorus92 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E9.6 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate70 mcg
Choline20 mg
Caffeine0 mg
Water504 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 149. The excerpt below is the record exactly as published.
SALMI OF WATER-HEN. Draw, truss and roast before a brisk fire, for a quarter of an hour, two water-hens. Cut them in four, pound the trimmings and carcases, and put them into a stewpan with two tablespoonfuls of salad oil, an ounce of butter, half a pint of claret, salt, pepper, the peel of a lemon, and half a pint of good gravy
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