gluten-freedairy-freenut-freeegg-freesoy-free
Salmon Steak
From The art of German cooking and baking, 1922
Serves 3
Presented as published in 1922. 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
583Calories
76 gProtein
11 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein76 g
Carbohydrates11 g
Fiber2 g
Sugars4.7 g
Total Fat24 g
Saturated Fat7.4 g
Monounsaturated Fat42 g
Polyunsaturated Fat23 g
Omega-34.1 g
Cholesterol208 mg
Sodium175 mg
Potassium2060 mg
Calcium81 mg
Iron3.8 mg
Magnesium125 mg
Phosphorus791 mg
Zinc2.7 mg
Copper1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A80 mcg
Vitamin E9.5 mg
Vitamin K137 mcg
Vitamin B63.2 mg
Vitamin B1212 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)30 mg
Folate129 mcg
Choline8 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 185. The excerpt below is the record exactly as published.
SALMON STEAK. Quantity for 6 Persons. 2% — 3 lbs. of salmon in 6 slices 2 medium sized onions 9 tsps. of lemon juice 1 bunch of parsley Pepper 12 tbsps. of fine oil Salt
Cook this with the app: pantry check, scaling, and the assistant.