pescatariannut-freesoy-free
Stewed Salmon
From The new practical housekeeping, 1890
Serves 4
Very nice either way.
Presented as published in 1890. 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
505Calories
7 gProtein
12 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein7.2 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.8 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol225 mg
Sodium475 mg
Potassium104 mg
Calcium49 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A422 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline105 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 212. The excerpt below is the record exactly as published.
Stewed Salmon, — Stew a can of salnaon in the liquor, (or cold, boiled or roast in a very little water), slightly salted, ten minutes. Have ready in a large saucepan a cup drawn butter thickened with rice- flour or corn-starch. Season with cayenne and salt to taste and stir in carefully two beaten eggs, then the salmon. I^/et it come to a gentle boil, add two hard-boiled eggs and some capers or green pickles
Cook this with the app: pantry check, scaling, and the assistant.