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Salmon Cutlets, Fried
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
383Calories
13 gProtein
39 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein13 g
Carbohydrates39 g
Fiber1.2 g
Sugars2.6 g
Total Fat19 g
Saturated Fat3.9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol194 mg
Sodium415 mg
Potassium174 mg
Calcium88 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A84 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate92 mcg
Choline155 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 19. The excerpt below is the record exactly as published.
Salmon Cutlets, Fried. Out the slices 1 inch thick, slightly flour them, egg and breadcrumb, and fry 10 minutes in a bath of hot fat. Send to table dished on paper mats, garnished with fried parsley. Serve Remoulade sauce with them.
Cook this with the app: pantry check, scaling, and the assistant.