pescatariangluten-freenut-freeegg-freesoy-free
Steamed Salmon
From Mary Jane's cook book, 1916
Serves 1
White sauce may be used instead of whipped cream if desired.
Presented as published in 1916. 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
637Calories
12 gProtein
29 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein12 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat54 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.6 g
Cholesterol192 mg
Sodium30 mg
Potassium467 mg
Calcium240 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus258 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A443 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.
STEAMED SALMON. Salmon, 1 large can. Whipped cream, 1 cup. Salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.