Creamed Salmon
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
199Calories
10 gProtein
29 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein10 g
Carbohydrates29 g
Fiber3 g
Sugars15 g
Total Fat6.4 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium1604 mg
Potassium533 mg
Calcium337 mg
Iron1.1 mg
Magnesium36 mg
Phosphorus276 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A200 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline5.1 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 15. The excerpt below is the record exactly as published.
Creamed Salmon 1 can of salmon. 1 cup of white sauce. Prepare this dish exactly as you did the plain creamed white fish. Take it out of the can, re- move all the juice, bones, and fat, and put in the white sauce, and cook a moment till smooth. Add a small half-teaspoonful of salt, a little pepper, and a squeeze of lemon
Cook this with the app: pantry check, scaling, and the assistant.