Creamed Salmon
From Choice recipes, 1900
Presented as published in 1900. 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
1007Calories
14 gProtein
32 gCarbs
113 gFat
Full nutrition (31 nutrients)
Calories1007 kcal
Protein14 g
Carbohydrates32 g
Sugars12 g
Total Fat113 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol333 mg
Sodium144 mg
Potassium619 mg
Calcium450 mg
Iron0.9 mg
Magnesium48 mg
Phosphorus402 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate25 mcg
Choline43 mg
Water357 g
As published
This recipe was extracted from Choice recipes (1900), page 4. The excerpt below is the record exactly as published.
CREAMED SALMON— Miss Laughlin Make a white sauce of one half pint milk and as much cream, two tablespoons butter and two tablespoons flour. Melt butter, stirring in flour and diluting with hot cream and milk. Season with salt, cayenne, and nutmeg. To this add a can of nice salmon
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