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Salmon Fritters
From The housewife's referee, 1898
Serves 2
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
104Calories
5 gProtein
8 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein4.7 g
Carbohydrates7.6 g
Fiber3.4 g
Sugars1.3 g
Total Fat7.5 g
Saturated Fat3.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol23 mg
Sodium57 mg
Potassium303 mg
Calcium55 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus86 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C9.6 mg
Vitamin A267 mcg
Vitamin E4 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 80. The excerpt below is the record exactly as published.
Salmon Fritters, Beignets de Saumon. — Take some cold salmon, and with a fork pull it into flakes. Sprinkle over some salt, pepper, and chopped parsley, with just a dust of cayenne pepper. Make a batter the consistency of thick cream
Cook this with the app: pantry check, scaling, and the assistant.