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Salmon Preserved
From European and American cuisine, 1914
Serves 4
Alternatively, bake the fish in olive oil, pack in jars, and pour fine olive oil over.
Presented as published in 1914. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8.9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium2.8 mg
Potassium31 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 125. The excerpt below is the record exactly as published.
Salmon^ Preseryed. — Glean, wash, and cut the fish into pieces, sprinkle with salt, lay in a roasting pan with some butter, and roast until done, basting with butter. Then lay the pieces of fish in a stone jar, and place a board and a stone on top until cold; remoye board and stone, and pour clarified butter oyer
Cook this with the app: pantry check, scaling, and the assistant.