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Salmon a la Venitienne
From Practical household cookery, 1891
Serves 3
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
545Calories
66 gProtein
10 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein66 g
Carbohydrates9.7 g
Fiber0.5 g
Sugars0 g
Total Fat27 g
Saturated Fat6.8 g
Monounsaturated Fat9 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol181 mg
Sodium190 mg
Potassium1610 mg
Calcium47 mg
Iron3.5 mg
Magnesium91 mg
Phosphorus653 mg
Zinc3.5 mg
Copper0.9 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B62.5 mg
Vitamin B129.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)25 mg
Folate115 mcg
Choline11 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.
SALMON A LA VENITIENN& Boil as in the foregoing two or three pounds of salmon cut in slices of one inch thick for twelve minutes; then strain, remove the skin, and put the slices of salmon in a saut^-pan with a pint of fish gravy (No. 20) and a spoonful of lobster butter
Cook this with the app: pantry check, scaling, and the assistant.