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Slices of Crimped Salmon Broiled, with Caper Sauce
From The thorough good cook, 1895
Serves 2
Ensure the gridiron is sloped to catch oil.
Presented as published in 1895. 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
34Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.5 g
Carbohydrates8.7 g
Fiber3.4 g
Sugars0.5 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4854 mg
Potassium204 mg
Calcium60 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A6.1 mcg
Vitamin E0.3 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline2.7 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 89. The excerpt below is the record exactly as published.
Slices of Crimped Salmon Broiled, with Caper Sauce. Marinade or soak your slices of salmon in a little olive oil, with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.