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Salmon, Boiled (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
17Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein2.5 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium2431 mg
Potassium52 mg
Calcium2.5 mg
Iron0.6 mg
Magnesium3.1 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1770 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B125.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate1.6 mcg
Choline0 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1661. The excerpt below is the record exactly as published.
Salmon, Boiled (another way). — Put on a fish-kettle with spring water enough to well cover the salmon you are going to di-ess, or the salmon will neither look nor taste well (boil the liver in a separate saucepan). When the water boils, put in a handful of salt
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