Salmon Trout With Capers

Name: Salmon Trout With Capers
Ingredients: Put fish on to boil; with celery; onion; carrot; sliced lemon; little brown sugar; dash of vinegar; chopped almonds; capers; one-half teaspoon corn starch

From Council cook book, 1908

Presented as published in 1908. 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

119Calories

3 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories119 kcal

Protein3.3 g

Carbohydrates30 g

Fiber7 g

Sugars12 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium50 mg

Potassium549 mg

Calcium80 mg

Iron1.1 mg

Magnesium30 mg

Phosphorus81 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A502 mcg

Vitamin E0.6 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate51 mcg

Choline20 mg

Caffeine0 mg

Water276 g

As published

This recipe was extracted from Council cook book (1908), page 8. The excerpt below is the record exactly as published.

Salmon Trout With Capers. Put fish on to boil in a little water with celery, onion, carrot, and sliced lemon. After vegetables are cooked, take them out and add little brown sugar and dash of vinegar, chopped almonds, and capers. Thicken with one-half teaspoon corn starch

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