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To Fry Salmon
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories18 kcal
Protein2.5 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol6.9 mg
Sodium5.5 mg
Potassium61 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.1 mcg
Water8.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 22. The excerpt below is the record exactly as published.
To Fry Salmon. Take salmon from can and separate carefully. Add a little salt, roll in cracker dust or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.