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Salmon Roll

Name: Salmon Roll
Yield: 1 servings
Ingredients: some salmon; a teaspoonful of butter; the juice of a lemon; an egg; one third as many breadcrumbs as fish

From The housewife's referee, 1898

Serves 1

Presented as published in 1898. 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

169Calories

13 gProtein

16 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories169 kcal

Protein13 g

Carbohydrates16 g

Fiber3.2 g

Sugars3.2 g

Total Fat11 g

Saturated Fat1.9 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol210 mg

Sodium145 mg

Potassium347 mg

Calcium73 mg

Iron2.1 mg

Magnesium25 mg

Phosphorus180 mg

Zinc1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A84 mcg

Vitamin E0.7 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate50 mcg

Choline153 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 80. The excerpt below is the record exactly as published.

Salmon Roll. — Take some salmon, remove the bones, and cut it fine ; salt, pepper, parsley, thyme, a teaspoonful of butter, the juice of a lemon, an egg, and add one third as many breadcrumbs as fish

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