Salmon Baked
From The victory cookery book, 1918
Serves three persons.
Presented as published in 1918. 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
192Calories
10 gProtein
27 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein9.7 g
Carbohydrates27 g
Fiber0.5 g
Sugars15 g
Total Fat6.3 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium436 mg
Potassium498 mg
Calcium316 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus268 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate44 mcg
Choline5.1 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 22. The excerpt below is the record exactly as published.
Salmon Baked (for three Persons) i | Materials.—Best pieces of salmon, white | ' sauce (p. 41), pepper, a few drops of FISH 81 lemon juice, a little grated cheese or _ crumbs. Method. —Place the pieces of salmon in a fireproof dish, previously lined with white sauce. Add pepper to taste and lemon | Juice, cover with white sauce and sprinkle | with grated cheese, and bake in a hot oven until brown. The dish should be placed in another containing water while cooking. (2) Scalloped Salmon (for two Persons) _ Materials. —Salmon, mashed potatoes, a _ little oil, white sauce (p. 41)
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