Canned Salmon
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein2.7 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0.3 mg
Sodium161 mg
Potassium39 mg
Calcium36 mg
Iron1 mg
Magnesium7.8 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water9.1 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 14. The excerpt below is the record exactly as published.
Canned Salmon—A good way to serve it is to heat it, add Blue Ribbon pepper and salt to season, and serve on slices of toast, pouring over white sauce
Cook this with the app: pantry check, scaling, and the assistant.