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Salmon and Green Peas
From The household gas cookery book, 1900
Serves 5
Presented as published in 1900. 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
509Calories
61 gProtein
22 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein61 g
Carbohydrates22 g
Fiber7.4 g
Sugars7.6 g
Total Fat18 g
Saturated Fat2.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat7.2 g
Cholesterol150 mg
Sodium129 mg
Potassium1808 mg
Calcium85 mg
Iron4.2 mg
Magnesium129 mg
Phosphorus696 mg
Zinc3.4 mg
Copper1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K68 mcg
Vitamin B62.5 mg
Vitamin B128.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)24 mg
Folate150 mcg
Choline35 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 31. The excerpt below is the record exactly as published.
Salmon and Green Peas. — Take 3 lbs. of salmon, the middle cut of the fish is considered the best, and have the same cut into four steaks. Place them in an enamelled saucepan with one bay leaf, two sprigs of mint, one small shallot, three sprigs of parsley, and one quart of freshly- shelled green peas, and cover the whole with two layers of cut cucumber. Sprinkle some cayenne pepper and salt over all. Pour in a tumblerful of any good white wine and the juice of one lemon
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