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Stewed Salmon
From Soyer's standard cookery, 1912
Serves 4
Usually served on a puree of green peas, asparagus, or other preferred vegetables.
Presented as published in 1912. 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
569Calories
71 gProtein
14 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein71 g
Carbohydrates14 g
Fiber2.2 g
Sugars6.5 g
Total Fat23 g
Saturated Fat3.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat8.9 g
Cholesterol191 mg
Sodium343 mg
Potassium1999 mg
Calcium75 mg
Iron3.4 mg
Magnesium115 mg
Phosphorus745 mg
Zinc2.6 mg
Copper1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A294 mcg
Vitamin E0.2 mg
Vitamin K4.5 mcg
Vitamin B63 mg
Vitamin B1211 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)29 mg
Folate112 mcg
Choline18 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 58. The excerpt below is the record exactly as published.
Stewed Salmon. Take three pounds of fresh salmon, and after carefully scaling and washing, lard the fish finely and place it in a stewpan, with a pint of clear stock, two carrots, and two onions minced, a little thyme, three bay leaves, a pinch of grated nutmeg, a few peppercorns and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.