nut-freeegg-freesoy-freeshellfish-free
Salmon Steaks
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with a sauce finished with finely-grated horseradish.
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
459Calories
14 gProtein
97 gCarbs
13 gFat
Full nutrition (20 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat13 g
Cholesterol31 mg
Sodium3.9 mg
Potassium173 mg
Calcium26 mg
Iron7.1 mg
Magnesium34 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water15 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 62. The excerpt below is the record exactly as published.
Salmon Steaks. — Out the Steaks an inch thick, roll them in oatmeal or flour, and lay them on a well-oiled or buttered gridiron over a clear fire. Turn them with a slice slipped under them and a broad-bladed knife held above them, lest the Steaks should break. When they are a light clear brown, lay them in a hot dish, butter each Steak as you do so, and season each well with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.