nut-freesoy-freeshellfish-free
Salmon Moulded with Cucumber Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Serve with cucumber sauce.
Presented as published in 1911. 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
613Calories
10 gProtein
20 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein10 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat53 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol150 mg
Sodium105 mg
Potassium134 mg
Calcium92 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.5 mcg
Choline5.7 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 89. The excerpt below is the record exactly as published.
Salmon Moulded w^ith Cucumber Sauce. 1 can salmon steak. Yolks 2 eggs. 1 tablespoon sugar. 1 tablespoon melted butter. 1 teaspoon mustard. % cup cream. ■y2 tablespoon flour. % cup vinegar. A little cayenne. 2 tablespoons cold water. 1 tablespoon granulated gelatine
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