Salmon Sandwiches
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use fried bread for a superior sandwich.
Presented as published in 1880. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.5 kcal
Protein0.3 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium316 mg
Potassium28 mg
Calcium5.8 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline0.9 mg
Caffeine0 mg
Water5.4 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 200. The excerpt below is the record exactly as published.
a tin of salmon, when salmon is out of season, ar large number of very excellent sandwiches can be made. Take a tin of salmon, bearing in mind that the red portions are best for this purpose ; pound it in a mortar with a little butter, the mortar having been previously rubbed with slices of onion. Sufficient butter should be added, so that, when pounded, it is of a consistency to be spread like but- ter with a knife. Also add, to a whole tin of salmon, very nearly two teaspoonfuls of very finely chopped parsley. A little tarragon vinegar can also be added, but with very great caution, for cooks should remember that the flavour of tarragon is very strong, and likely to overpower every other flavour. A dessert-spoonful of anchovy sauce
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Cook this with the app: pantry check, scaling, and the assistant.