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Scotch Salmon Cutlets
From Cassell's dictionary of cookery, 1892
Serves 2
Economical method of preparation.
Presented as published in 1892. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol6.9 mg
Sodium5.8 mg
Potassium61 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1667. The excerpt below is the record exactly as published.
Cut in the direction of the width of the tishasmany cross- slices of the breadth of a finger as may be required ; put them in scalding-hot water
Cook this with the app: pantry check, scaling, and the assistant.