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Salmon, Potted (second dressing)
From Cassell's dictionary of cookery, 1892
Serves 4
Let sit in a cool place for twelve hours before use.
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
80Calories
2 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0 g
Total Fat7.9 g
Saturated Fat4.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol27 mg
Sodium661 mg
Potassium37 mg
Calcium19 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.4 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.2 mcg
Choline6.4 mg
Caffeine0 mg
Water5 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 1680. The excerpt below is the record exactly as published.
Salmon, Potted (second dressing).— Take the remains of cold salmon. Free it from skin and ■ bone, aftd then pound it tho- roughly in a moilar. ^^^lilst pounding keep adding clarified . butt-er — a few drops at a time — together -with salt, cayenne, powdered mace, and a little ancho\y. "When it is moist, smooth, and pleasantly flavoured, press it into small jars, and pour over it clarified butter
Cook this with the app: pantry check, scaling, and the assistant.