pescatariansoy-free

Creamed Salmon

Name: Creamed Salmon
Yield: 2 servings
Ingredients: Salmon, 1 1-pound can; Butter, 1 tablespoon; Flour, 2 tablespoons; Milk, hot, 1 pint; Eggs, whites only, boiled and chopped, 3; Peanuts, chopped, 1 cup; Salt and Cayenne pepper

From Around-the-world cook book, 1913

Serves 2

Presented as published in 1913. 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

524Calories

31 gProtein

20 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories524 kcal

Protein31 g

Carbohydrates20 g

Fiber6.5 g

Sugars3.6 g

Total Fat44 g

Saturated Fat5 g

Monounsaturated Fat19 g

Polyunsaturated Fat12 g

Cholesterol23 mg

Sodium20 mg

Potassium615 mg

Calcium75 mg

Iron4.1 mg

Magnesium135 mg

Phosphorus324 mg

Zinc2.7 mg

Copper0.9 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.5 mcg

Vitamin E6.4 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate200 mcg

Choline40 mg

Caffeine0 mg

Water80 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 13. The excerpt below is the record exactly as published.

CREAMED SALMON Salmon, 1 1-pound can, Butter, 1 tablespoon. Flour, 2 tablespoons, Milk, hot, 1 pint. Eggs, whites only, ]K)iled and chopped, 3, Peanuts, chopped, 1 cup, Salt and Cayenne pepper

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