pescatariannut-freesoy-free
Canned Salmon Loaf
From How we cook in Tennessee .., 1906
Serves 2
Remove to a platter and pour over it the following sauce.
Presented as published in 1906. 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
506Calories
23 gProtein
22 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein23 g
Carbohydrates22 g
Fiber1.6 g
Sugars2.2 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol530 mg
Sodium1399 mg
Potassium317 mg
Calcium135 mg
Iron3.8 mg
Magnesium34 mg
Phosphorus333 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.5 mcg
Vitamin C0.8 mg
Vitamin A389 mcg
Vitamin E2 mg
Vitamin K17 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate98 mcg
Choline377 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 9. The excerpt below is the record exactly as published.
Canned Salmon Loaf. — Drain off the liquid from a can of salmon, and with a silver fork pick the fish fine, discarding skin and bones. To the fish add half a cup of fine bread crumbs, the yolks of four eggs (beaten light), half a teaspoon of pepper, half a teaspoon of salt, four tablespoons of melted butter, one teaspoon of finely chopped parsley, and lastly, the whites of the eggs, beaten stiff
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