nut-freeegg-freesoy-free
Baked Salmon with Mashed Potato
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
160Calories
8 gProtein
26 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories160 kcal
Protein7.8 g
Carbohydrates26 g
Fiber2.3 g
Sugars2.2 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol17 mg
Sodium464 mg
Potassium567 mg
Calcium39 mg
Iron0.6 mg
Magnesium34 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C9.3 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K2.7 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate18 mcg
Choline20 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.
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. Bake VL> hour in a hot oven, bastinir occasionally with a little melted butter
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