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Salmon Bisque
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
631Calories
63 gProtein
23 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein63 g
Carbohydrates23 g
Fiber0.2 g
Sugars23 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol189 mg
Sodium1456 mg
Potassium1904 mg
Calcium632 mg
Iron2 mg
Magnesium128 mg
Phosphorus967 mg
Zinc3.6 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A190 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B62.2 mg
Vitamin B1210 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.6 mg
Niacin (B3)19 mg
Folate60 mcg
Choline87 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.
i/2 t. salt Wash salsify with brush. Cook in boiling water until tender (about V2 to 2 hrs.) Reserve liquor. Remove skin and pare salsify in i/g-inch pieces. Reheat stock. Add seasoning, scalded milk, and serve. SALMON BISQUE. 1 C. salmon y^ t. salt 2 C. milk y8 t. pepper 1 T. chopped parsley 1-16 t. cayenne
Cook this with the app: pantry check, scaling, and the assistant.