Salmon Mould
From Berridge House recipe book, 1910
Presented as published in 1910. 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
161Calories
27 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein27 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium343 mg
Calcium127 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.9 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline14 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 39. The excerpt below is the record exactly as published.
Salmon Mould 1 tin salmon, 1 tablespoonful Tarragon oz. leaf gelatine, vinegar, pinch of ground mace, 2 or 3 tablespoonsful common vinegar, salt, pepper, cayenne
Cook this with the app: pantry check, scaling, and the assistant.