nut-freeegg-freesoy-free
Baked Canned Salmon
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
758Calories
61 gProtein
86 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein61 g
Carbohydrates86 g
Fiber11 g
Sugars6.1 g
Total Fat20 g
Saturated Fat4.4 g
Monounsaturated Fat6 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol161 mg
Sodium11413 mg
Potassium1524 mg
Calcium727 mg
Iron7.1 mg
Magnesium158 mg
Phosphorus884 mg
Zinc3.3 mg
Copper0.9 mg
Manganese4 mg
Vitamin D42 mcg
Vitamin C9.3 mg
Vitamin A127 mcg
Vitamin E4.5 mg
Vitamin K48 mcg
Vitamin B60.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate88 mcg
Choline197 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 65. The excerpt below is the record exactly as published.
BAKED CANNED SALMON. Remove skin from a canned salmon steak, lay in a small baking pan and sprinkle with a little salt, pepper and chopped parsley. Spread with an inch thick layer of light, \vell seasoned mashed potato and sprinkle with buttered bread crumbs
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