pescatariangluten-freenut-freesoy-freeshellfish-free
Sauce for Cold Salmon
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
298Calories
13 gProtein
2 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein13 g
Carbohydrates2.4 g
Fiber0 g
Sugars0.4 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol417 mg
Sodium152 mg
Potassium181 mg
Calcium84 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
Sauce for Cold Salmon. Beat the yolks of 2 eggs well with 3 tablespoonfuls of cream, season with salt and a small quantity of cayenne pepper; pour it into a lined saucepan and boil it over the fire until it thickens and is on the point of boiling; then take it off and leave the sauce until cold, stirring it occasionally. Mix with x wineglassful of vinegar
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