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Salmon (Fried, with Anchovy Sauce)

Name: Salmon (Fried, with Anchovy Sauce)
Yield: 1 servings
Ingredients: Some thin slices from the tail end of a salmon; anchovy sauce; flour; bread crumbs; eggs; a little water; a little roux; a little cayenne pepper; lard

From The white ribbon cook book, 1894

Serves 1

Presented as published in 1894. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6.1 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 13. The excerpt below is the record exactly as published.

Salmon (Fried, with Anchovy Sauce) — 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

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