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Salmi Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Madeira can be used instead of sherry for a superior flavor.
Presented as published in 1892. 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
69Calories
5 gProtein
8 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories69 kcal
Protein4.5 g
Carbohydrates8.1 g
Fiber0.4 g
Sugars0.2 g
Total Fat2.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium99 mg
Potassium107 mg
Calcium8.2 mg
Iron0.9 mg
Magnesium3.6 mg
Phosphorus37 mg
Zinc1.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate30 mcg
Choline8.1 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 70. The excerpt below is the record exactly as published.
half a pint in quantity, or a little more — about a wine-glassful of sherry. It is astonishing how this, glass of sherry helps to bring about a complete alteration of flavour. This salmi sauce
Cook this with the app: pantry check, scaling, and the assistant.