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Salmon Baked
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
238Calories
14 gProtein
5 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein14 g
Carbohydrates5.5 g
Fiber1.2 g
Sugars2.5 g
Total Fat18 g
Saturated Fat1.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol36 mg
Sodium357 mg
Potassium428 mg
Calcium30 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus151 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.5 mg
Vitamin A15 mcg
Vitamin E4.8 mg
Vitamin K33 mcg
Vitamin B60.6 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate28 mcg
Choline7.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 19. The excerpt below is the record exactly as published.
Salmon Baked. Take 2 slices of salmon, nearly 1 pound in each, rub on both sides with this seasoning: Two tablespoons salad oil, 1 tablespoon chopped gherkin, 1 shallot chopped, and 1 anchovy chopped, 1 tea- spoon parsley, ^teaspoon Chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.