Cream of Salmon
From The home science cook book, 1902
Presented as published in 1902. 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
1047Calories
93 gProtein
52 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1047 kcal
Protein93 g
Carbohydrates52 g
Fiber0 g
Sugars48 g
Total Fat50 g
Saturated Fat22 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol346 mg
Sodium685 mg
Potassium3008 mg
Calcium1374 mg
Iron13 mg
Magnesium229 mg
Phosphorus1698 mg
Zinc103 mg
Copper7.7 mg
Manganese0.8 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A373 mcg
Vitamin E2.6 mg
Vitamin K2.5 mcg
Vitamin B62.6 mg
Vitamin B1234 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.5 mg
Niacin (B3)22 mg
Folate77 mcg
Choline335 mg
Caffeine0 mg
Water1242 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Salmon. One cup — or half can — of salmon free from skin and bone, and minced fine, is mixed with one quart of milk slightly thickened. A cup of oyster liquor
Cook this with the app: pantry check, scaling, and the assistant.