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Salmon with White Sauce
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8.9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium2.8 mg
Potassium31 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 37. The excerpt below is the record exactly as published.
SALMON WITH WHITE SAUCE Take cold boiled salmon, or, if you use the canned salmon, slip it from its can and heat in a saucepan with its own oil. Make a white sauce like that described on page 147, season the sauce with lemon- juice, with pepper sauce, or with Worcestershire as your taste directs. Lay the hot salmon ort a hot platter, cover it with the white sauce, lay round the edge of the dish slices of hard-boiled eggs and sliced lemon
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