Cream of Salmon Soup

Name: Cream of Salmon Soup
Ingredients: 1 C. canned salmon; 4 C. milk; li t. salt; 2 T. butter; spk. pepper; 4 T. flour

From Student's manual in household arts, 1915

Presented as published in 1915. 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

1005Calories

82 gProtein

69 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories1005 kcal

Protein82 g

Carbohydrates69 g

Fiber0 g

Sugars47 g

Total Fat65 g

Saturated Fat20 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol310 mg

Sodium2494 mg

Potassium2324 mg

Calcium1718 mg

Iron3.3 mg

Magnesium196 mg

Phosphorus1821 mg

Zinc6.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D42 mcg

Vitamin C0 mg

Vitamin A352 mcg

Vitamin E2 mg

Vitamin K1.2 mcg

Vitamin B61.3 mg

Vitamin B1216 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)19 mg

Folate86 mcg

Choline381 mg

Caffeine0 mg

Water1042 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 18. The excerpt below is the record exactly as published.

Cream of Salmon Soup. 1 C. canned salmon 4 C. milk li t. salt 2 T. butter spk. pepper 4 T. flour

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