pescatariannut-freeegg-freesoy-free
Cream Salmon
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Have the top layer bread crumbs.
Presented as published in 1907. 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
622Calories
26 gProtein
97 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein26 g
Carbohydrates97 g
Fiber8 g
Sugars18 g
Total Fat26 g
Saturated Fat6.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol68 mg
Sodium5743 mg
Potassium808 mg
Calcium559 mg
Iron6.6 mg
Magnesium101 mg
Phosphorus472 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.3 mg
Vitamin K28 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate121 mcg
Choline61 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
CREAM SALMON. Mrs. E. J. Pillsbury. Drain all the liquid from a can of salmon and chop the salmon fine. Grease the bottom of a small baking dish and put in a layer of bread crumbs, then a layer of fish and so on until you have used a pint of crumbs and the fish. Dressing: Boil a pint of milk, add two tablespoon- fuls of butter and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.