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Salmon, Marinaded

Name: Salmon, Marinaded
Yield: 4 servings
Ingredients: three or four slices of salmon; half a pint of French wine vinegar; half a pint of water; one shallot cut up; three bay leaves; a teaspoonful of salt; twenty whole peppercorns; a sprig of tarragon

From The household gas cookery book, 1900

Serves 4

Presented as published in 1900. 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

44Calories

5 gProtein

3 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories44 kcal

Protein4.9 g

Carbohydrates2.9 g

Fiber0.9 g

Sugars0.6 g

Total Fat1.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol12 mg

Sodium597 mg

Potassium168 mg

Calcium21 mg

Iron0.7 mg

Magnesium13 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A6.3 mcg

Vitamin E0 mg

Vitamin K3.3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate9.9 mcg

Choline1.1 mg

Caffeine0 mg

Water81 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 31. The excerpt below is the record exactly as published.

Salmon, Marinaded. —Take three or four slices of salmon about an inch thick and fry them in hot fat until they are lightly browned on both sides; when they are cold place them in an earthenware jar or dish. Into another saucepan put half a pint of French wine vinegar with half a pint of water, one shallot cut up, three bay leaves, a teaspoonful of salt, twenty whole peppercorns, and a sprig of tarragon

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