Canned Salmon, Deviled

Name: Canned Salmon, Deviled
Ingredients: Fry one quarter of an onion until brown; add a gill of water; a teaspoonful of flour; a teaspoonful of English mustard; a pound of salmon

From Manual for army cooks, 1896

Presented as published in 1896. 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

696Calories

92 gProtein

7 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories696 kcal

Protein92 g

Carbohydrates7 g

Fiber1.3 g

Sugars2 g

Total Fat31 g

Saturated Fat4.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat12 g

Cholesterol249 mg

Sodium205 mg

Potassium2322 mg

Calcium82 mg

Iron4.4 mg

Magnesium157 mg

Phosphorus966 mg

Zinc3.3 mg

Copper1.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A55 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B63.8 mg

Vitamin B1214 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)36 mg

Folate133 mcg

Choline9 mg

Caffeine0 mg

Water463 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 120. The excerpt below is the record exactly as published.

CANNED SALMON, DEVILED. Fry one quarter of an onion until brown ; add a gill of water, a teaspoonful each of flour and Eng- lish mustard, salt and pepper. Sim.mer and add the liquor from the can of salmon; do not let it l)urn. Place a pound of salmon

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