To Boil a Whole or Part of a Salmon
From Buckmaster's cookery, 1887
Remove all scum and watch the salmon closely to prevent breaking.
Presented as published in 1887. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13778 mg
Potassium12 mg
Calcium37 mg
Iron0.1 mg
Magnesium9.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water945 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 81. The excerpt below is the record exactly as published.
TO BOIL A WHOLE OR PART OF A SALMON. Ingredients. Salmon. 1. Clean it without bruising or much cutting, and remove all the blood. 2. Have a clean fish-kettle with plenty of room. 3. Put the salmon on the strainer, and place it in the fish-kettle. 4. Cover with cold water, measured with a jug to know the quantity. 5. Add salt in the proportion of an ounce and a quarter to a quart of water
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