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Salmon with Anchovy (Saumon a V Anchois) a la Bercy
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
756Calories
80 gProtein
15 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein80 g
Carbohydrates15 g
Fiber0 g
Sugars9.4 g
Total Fat42 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.1 g
Cholesterol223 mg
Sodium358 mg
Potassium1363 mg
Calcium176 mg
Iron2.5 mg
Magnesium92 mg
Phosphorus603 mg
Zinc2.1 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A249 mcg
Vitamin E0.9 mg
Vitamin K2.8 mcg
Vitamin B62 mg
Vitamin B127.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)20 mg
Folate73 mcg
Choline36 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 7. The excerpt below is the record exactly as published.
almon with Anchovy ( Saumon a V Anchois) a la Bercy One cup salmon, one teaspoonful anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.