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Salmon, Buried
From Harper's cook book encyclopædia, 1902
Serves 2
Dill improves the taste of salmon.
Presented as published in 1902. 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
47Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories47 kcal
Protein2.9 g
Carbohydrates7.1 g
Fiber0.3 g
Sugars6.3 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol6.9 mg
Sodium13 mg
Potassium154 mg
Calcium28 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A50 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate22 mcg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 139. The excerpt below is the record exactly as published.
Salmon, Buried. — As soon as the salmon is caught, open it and cut out the spinal column. Wash it in clean water and dry on a clean towel. Rub the fish on the meat side with a table-spoonful of sugar, and on both sides with some fine salt. Place it with some dill
Cook this with the app: pantry check, scaling, and the assistant.