Canned Salmon Bake

Name: Canned Salmon Bake
Ingredients: two pounds of canned salmon; a tablespoonful of flour; boiling milk; salt; Cayenne pepper; grated bread crumbs; bits of butter

From Camp cookery (Kephart), 1910

Presented as published in 1910. 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

1345Calories

188 gProtein

17 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1345 kcal

Protein188 g

Carbohydrates17 g

Fiber0 g

Sugars12 g

Total Fat53 g

Saturated Fat12 g

Monounsaturated Fat13 g

Polyunsaturated Fat13 g

Omega-30.5 g

Cholesterol528 mg

Sodium3749 mg

Potassium3497 mg

Calcium2252 mg

Iron6.2 mg

Magnesium303 mg

Phosphorus3312 mg

Zinc8 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D127 mcg

Vitamin C0 mg

Vitamin A232 mcg

Vitamin E5.9 mg

Vitamin K4.5 mcg

Vitamin B62.9 mg

Vitamin B1241 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)60 mg

Folate149 mcg

Choline840 mg

Caffeine0 mg

Water887 g

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 48. The excerpt below is the record exactly as published.

a tablespoonful of flour together. Stir this into boiling milk. Cut two pounds of canned salmon into dice. Put a layer of the sauce in bottom of a dish, then a layer of salmon. Sprinkle with salt, Cayenne pepper, and grated bread crumbs. Repeat alternate layers until dish is full, having the last layer sauce, which is sprin- kled with crumbs and bits of butter

Cook this with the app: pantry check, scaling, and the assistant.