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Salmon Roe, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Garnish with parsley and serve with tartar sauce.
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
36Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein5.6 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol94 mg
Sodium23 mg
Potassium55 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus101 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C4 mg
Vitamin A23 mcg
Vitamin E1.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B122.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline84 mg
Caffeine0 mg
Water17 g
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 Roe, Pried.— Boil the hard roe of a salmon
Cook this with the app: pantry check, scaling, and the assistant.