Salmon a la Verdi

Name: Salmon a la Verdi
Ingredients: half a pound of salmon; a glass of sauterne; a teaspoonful of essence of anchovy; a dust of cayenne; a finely minced shalot; a table-spoonful of Allemande sauce; a gill of whipped cream

From À la mode cookery, 1902

Presented as published in 1902. 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

659Calories

51 gProtein

20 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories659 kcal

Protein51 g

Carbohydrates20 g

Fiber1.2 g

Sugars12 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.9 g

Cholesterol218 mg

Sodium295 mg

Potassium1456 mg

Calcium170 mg

Iron2.6 mg

Magnesium91 mg

Phosphorus592 mg

Zinc2.2 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C3.5 mg

Vitamin A251 mcg

Vitamin E1.1 mg

Vitamin K3.5 mcg

Vitamin B62 mg

Vitamin B127.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)19 mg

Folate72 mcg

Choline29 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.

Salmon a la Verdi Boil half a pound of salmon and put it into a stew- pan with a glass of sauterne and let it simmer till cooked. When cooked, pound it in a mortar with a teaspoonful of essence of anchovy, a dust of cayenne, a finely minced shalot and a table-spoonful of Alle- mande sauce. Pass through a tammy sieve and add a gill of whipped cream

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