Salmon with Mushrooms

Name: Salmon with Mushrooms
Ingredients: the piece of fish; about a dozen, small onions; the same quantity of mushrooms; some butter; sprinkle it with flour; equal quantities of white wine; and light stock; season to taste

From Cookery, 1897

Thicken the liquor with egg yolk and add finely-chopped chives and tarragon before serving.

Presented as published in 1897. 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

905Calories

46 gProtein

196 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories905 kcal

Protein46 g

Carbohydrates196 g

Fiber39 g

Sugars93 g

Total Fat4.7 g

Saturated Fat1.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.7 g

Cholesterol0 mg

Sodium114 mg

Potassium5299 mg

Calcium439 mg

Iron8 mg

Magnesium256 mg

Phosphorus1244 mg

Zinc7.4 mg

Copper3.4 mg

Manganese2.7 mg

Vitamin D1.7 mcg

Vitamin C151 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K7.2 mcg

Vitamin B63 mg

Vitamin B120.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)32 mg

Folate485 mcg

Choline255 mg

Caffeine0 mg

Water2380 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 19. The excerpt below is the record exactly as published.

alman (with Mushrooms).— Put the piece of fish into a saucepan with about a dozen, small onions, the same quantity of mushrooms and some butter, sprinkle it with flour, and let it brown on both sides. Add equal quantities of white wine and light stock (enough to cover), season to taste

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