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To Boil Salmon
From Modern cookery, in all its branches, 1884
Serves 4
Cooking time is about 30 minutes for 2 to 3 pounds.
Presented as published in 1884. 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
322Calories
45 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein45 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat2.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat5.8 g
Cholesterol125 mg
Sodium22127 mg
Potassium1125 mg
Calcium69 mg
Iron2 mg
Magnesium76 mg
Phosphorus454 mg
Zinc1.5 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B127.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate57 mcg
Choline0 mg
Caffeine0 mg
Water1101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 81. The excerpt below is the record exactly as published.
TO BOIL SALMON. [In full season from May to August: may be had much earlier, but is scarce and dear.] To preserve the fine colour of this fish, and to set the curd when it is quite freshly caught, it is usual to put it into boiling , instead of into cold water. Scale, empty, and wash it with the greatest nicety, and be especially careful to cleanse all the blood from the inside. Stir into the fish-kettle eight ounces of common salt to the gallon of water,
Cook this with the app: pantry check, scaling, and the assistant.