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Salmon, Rechanflfe of
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about three-quarters of an hour. Sufficient for a moderate-sized dish.
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
194Calories
27 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein27 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.3 g
Total Fat8.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol91 mg
Sodium522 mg
Potassium368 mg
Calcium268 mg
Iron0.8 mg
Magnesium37 mg
Phosphorus387 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D24 mcg
Vitamin C0.3 mg
Vitamin A63 mcg
Vitamin E2.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.9 mg
Folate5 mcg
Choline95 mg
Caffeine0 mg
Water138 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 1682. The excerpt below is the record exactly as published.
Salmon, RechanflFe of. — Take the remains of cold boiled salmon; free it from skin and bone, and tear it into flakes with two forks. Bruise the bones, and simmer them gently for half an hour in as much water as will cover them. Strain the liquor, and thicken it with a little flour and butter. Boil it till smooth, season with pepper and salt, and add a tea-spoonful of mushroom ketchup, a tea-spoonful of essence of anchovies, half a tea-spoonful of strained lemon-juice, and a pinch of jiowdered mace. Mix a pint of shelled shrimps
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