nut-freesoy-freeshellfish-free
Salmon (Fried with Anchovy Sauce)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
412Calories
11 gProtein
46 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein11 g
Carbohydrates46 g
Fiber5.2 g
Sugars3.3 g
Total Fat21 g
Saturated Fat6.9 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol105 mg
Sodium416 mg
Potassium367 mg
Calcium91 mg
Iron3.9 mg
Magnesium42 mg
Phosphorus149 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C9.6 mg
Vitamin A300 mcg
Vitamin E4.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate78 mcg
Choline91 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 14. The excerpt below is the record exactly as published.
Salmon (Fried with Anchovy Sauce)-—Ingredients— Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread. crumbs, eggs, water, a little roux, a little cayenne pepper, lard. Scrape the scales off the tail end of a salmon, cut in thin slices, dip them in flour, then in two eggs whisked up with a tablespoonful of water, and a tablespoonful of anchovy sauce, then dip them in bread crumbs
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