pescatariannut-freeegg-freesoy-free
Salmon Gutlets
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Serve with lobster sauce separately.
Presented as published in 1902. 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
564Calories
74 gProtein
9 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein74 g
Carbohydrates9.2 g
Fiber0 g
Sugars2 g
Total Fat28 g
Saturated Fat5.1 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol255 mg
Sodium1250 mg
Potassium1024 mg
Calcium754 mg
Iron2.5 mg
Magnesium101 mg
Phosphorus1074 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D64 mcg
Vitamin C0 mg
Vitamin A179 mcg
Vitamin E6.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B1217 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate27 mcg
Choline257 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 63. The excerpt below is the record exactly as published.
Salmon Gutlets Cut two or three pounds of cold boiled salmon in very small pieces. Mix some boiled lobster coral and half an ounce of butter, pound in a mortar, and rub through a hair sieve. Place one gill of milk in a saucepan with one ounce of butter and one ounce of flour which bave been creamed together. Stir over the fire until it becomes thick and does not stick to the sides of the pan. Then stir in the salmon, coral, a dash of cayenne pepper, salt, and lemon juice to taste
Cook this with the app: pantry check, scaling, and the assistant.