nut-freesoy-free
Cream of Salmon Soup
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
526Calories
56 gProtein
20 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein56 g
Carbohydrates20 g
Fiber0.1 g
Sugars2.9 g
Total Fat35 g
Saturated Fat5.3 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol351 mg
Sodium1087 mg
Potassium1351 mg
Calcium69 mg
Iron4.3 mg
Magnesium84 mg
Phosphorus605 mg
Zinc3.5 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0.9 mg
Vitamin A127 mcg
Vitamin E1.6 mg
Vitamin K2.9 mcg
Vitamin B62 mg
Vitamin B127.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)20 mg
Folate111 mcg
Choline158 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 138. The excerpt below is the record exactly as published.
CREAM OF SALMON SOUP.— Boil soft in salt water 1 lb. of salmon and chop up very fine. Boil hard 2 eggs, mash the yolks and press them through a strainer, add the whites, 1 oz. of butter, 1 oz. of fiour, and soften with J^ pt. of soup stock
Cook this with the app: pantry check, scaling, and the assistant.