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Salmon with Mayonnaise Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
94Calories
6 gProtein
10 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein6 g
Carbohydrates10 g
Fiber0 g
Sugars0.3 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol95 mg
Sodium153 mg
Potassium459 mg
Calcium60 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline75 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 78. The excerpt below is the record exactly as published.
SALMON WITH MAYONNAISE SAUCE. Trim, wtush, and shred two lettuces; season with oil, vinegai', salt, and pepper ; lay these at the bottom of a dish. PRACTICAL HOUSEHOLD COOKERY. 185 Cut in small fillets the boiled salmon left from the previous day's dinner ; pile these over the lettuces in the centre of the dish. Cover the lot with Mayonnaise sauce (No. 219), decorate the border of the dish with two hard-boiled eggs cut in quarters and two cleansed and boned anchovies
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