Salmon Pasty (Norway and Sweden)

Name: Salmon Pasty (Norway and Sweden)
Ingredients: Two pounds of salmon cutlets; two pounds of fresh pike or other fish; a teaspoonful of salt; a pinch of cayenne; the juice and grated rind of a lemon; two beaten eggs; a spoonful of melted butter

From In foreign kitchens, 1893

Serve hot or cold.

Presented as published in 1893. 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

824Calories

122 gProtein

57 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories824 kcal

Protein122 g

Carbohydrates57 g

Fiber5.1 g

Sugars4.3 g

Total Fat10 g

Saturated Fat2.8 g

Monounsaturated Fat3 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol468 mg

Sodium5736 mg

Potassium1705 mg

Calcium257 mg

Iron5.7 mg

Magnesium173 mg

Phosphorus2698 mg

Zinc3.7 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D2.2 mcg

Vitamin C53 mg

Vitamin A91 mcg

Vitamin E4.9 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B1215 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate116 mcg

Choline89 mg

Caffeine0 mg

Water910 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.

alinon Pasty (Norway and Sweden). — Two pounds of salmon cutlets, cut thin, breaded, and fried brown in butter, and left to cool. NORWAY, SWEDEN, AND THE NORTH. Ill Take two pounds of fresh pike or other fish, mince fine, and add a teaspoonful of salt, a pinch of cayenne, the juice and grated rind of a lemon, two beaten eggs, and a spoonful of melted butter

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