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Salmon Cutlets
From San Rafael cook book, 1906, 1906
Serves 12
Presented as published in 1906. 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
48Calories
2 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein1.8 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars0.9 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol18 mg
Sodium85 mg
Potassium48 mg
Calcium26 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5 mcg
Choline15 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.
SALMON CUTLETS— Mrs. W. B. Bradford. 1 can of salmon, 1 cup thick white sauce, 1 tablespoon lemon juice, '1 egg
Cook this with the app: pantry check, scaling, and the assistant.