Salmon a la Creme

Name: Salmon a la Creme
Ingredients: Boil 1 pint of cream; one tablespoonful of flour, heaping; a small white onion; add 1 tablespoonful of butter; salt; pepper

From Delicate dishes, 1896

Mrs. A. C. Guion.

Presented as published in 1896. 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

1695Calories

12 gProtein

38 gCarbs

178 gFat

Full nutrition (33 nutrients)

Calories1695 kcal

Protein12 g

Carbohydrates38 g

Fiber2.6 g

Sugars6.4 g

Total Fat178 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol514 mg

Sodium104 mg

Potassium686 mg

Calcium325 mg

Iron0.8 mg

Magnesium45 mg

Phosphorus322 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate41 mcg

Choline9.2 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from Delicate dishes (1896), page 20. The excerpt below is the record exactly as published.

SALMON A LA CREME. Boil I pint of cream, mix one tablespoonful of flour, heaping, in cold milk, with parsley and a small white l/ALEUTINr^ VALENTINE & COMPflNY. VMr n ISHLO Coach and Car Varnishes and Colors. 58 LUNCHEON. onion and put it in the milk. Let it boil a few minutes, then strain out the onion and parsley and add i table- spoonful of butter. Butter a deep dish and fill it with alternate layers of flaked salmon, salt, pepper

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