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Salmon Matelote (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
184Calories
13 gProtein
18 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein13 g
Carbohydrates18 g
Fiber2.9 g
Sugars3.6 g
Total Fat6.9 g
Saturated Fat2.9 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Cholesterol15 mg
Sodium3135 mg
Potassium431 mg
Calcium29 mg
Iron2.7 mg
Magnesium27 mg
Phosphorus127 mg
Zinc2.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A28 mcg
Vitamin E0.9 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate16 mcg
Choline20 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1674. The excerpt below is the record exactly as published.
almon, Matelote of (another way. — Take two or three slices of salmon, lay them in a small kettle with a strainer, stew them very gently in a quart of veal gravy and a gill of Harvej-'s Sauce for twenty minutes ; lift out the strainer with the fish, pour off the gravy into a stewpan, retm-n the strainer with the fish to keep warm, thicken the gravy with arrow- root, season with pepper and salt, add a quarter of a pint of sherry, a gill of capers, a dozen of pickled gherkins
Cook this with the app: pantry check, scaling, and the assistant.