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Spiced Salmon
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
421Calories
56 gProtein
1 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein56 g
Carbohydrates1.2 g
Fiber0.5 g
Sugars0.1 g
Total Fat18 g
Saturated Fat3.5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol187 mg
Sodium1263 mg
Potassium762 mg
Calcium567 mg
Iron1.7 mg
Magnesium78 mg
Phosphorus806 mg
Zinc2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D50 mcg
Vitamin C0.2 mg
Vitamin A130 mcg
Vitamin E5 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate9.9 mcg
Choline196 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 97. The excerpt below is the record exactly as published.
SPICED SALMON 2 cups canned or cooked salmon Y% teaspoon allspice berries 1 cup vinegar 8 peppercorns 1 teaspoon whole cloves 14 teaspoon salt
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