pescatariandairy-freenut-freesoy-free
Salmon Cutlets
From The household cook book, 1902
Serves 1
They can also be fried in a frying-pan.
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
644Calories
90 gProtein
0 gCarbs
29 gFat
Full nutrition (27 nutrients)
Calories644 kcal
Protein90 g
Carbohydrates0 g
Fiber0 g
Total Fat29 g
Saturated Fat4.4 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat12 g
Cholesterol249 mg
Sodium200 mg
Potassium2223 mg
Calcium54 mg
Iron3.6 mg
Magnesium132 mg
Phosphorus907 mg
Zinc2.9 mg
Copper1.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A54 mcg
Vitamin B63.7 mg
Vitamin B1214 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)36 mg
Folate113 mcg
Water311 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 53. The excerpt below is the record exactly as published.
SALMON CUTLETS — Cut slices of salmon -^ inch thick, remove skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten egg, roll in bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.