Salmon Flamande

Name: Salmon Flamande
Ingredients: 1 lb. salmon; } 0z. carrot; 4 oz. parsnip; 4 oz. celery; 1 oz. onion; 4 oz. clarified fat; a pinch of salt; a pinch of pepper; juice of half a lemon; 2 tablespoonfuls of water or stock

From The victory cookery book, 1918

Drain the salmon, remove skin and bone, and serve with vegetables and liquor.

Presented as published in 1918. 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

1823Calories

93 gProtein

34 gCarbs

143 gFat

Full nutrition (34 nutrients)

Calories1823 kcal

Protein93 g

Carbohydrates34 g

Fiber7.1 g

Sugars16 g

Total Fat143 g

Saturated Fat49 g

Monounsaturated Fat61 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol358 mg

Sodium364 mg

Potassium3251 mg

Calcium172 mg

Iron4.4 mg

Magnesium178 mg

Phosphorus1028 mg

Zinc3.7 mg

Copper1.3 mg

Manganese0.5 mg

Vitamin D2.8 mcg

Vitamin C36 mg

Vitamin A173 mcg

Vitamin E0.9 mg

Vitamin K2 mcg

Vitamin B63.9 mg

Vitamin B1214 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)36 mg

Folate228 mcg

Choline65 mg

Caffeine0 mg

Water618 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 17. The excerpt below is the record exactly as published.

Salmon Flamande Materials.—1 lb. salmon, } 0z. carrot, 4 oz. parsnip, 4 oz. celery, 1 oz. onion, 4 oz. clarified fat, a pinch of salt and pepper, juice of half a lemon, 2 tablespoonfuls of water or stock

Cook this with the app: pantry check, scaling, and the assistant.