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Creamed Salmon in Rice Timbales

Name: Creamed Salmon in Rice Timbales
Yield: 1 servings
Ingredients: two cups flaked salmon; one half cup olives finely chopped; for curry

From Lowney's cook book, 1907

Serves 1

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

868Calories

112 gProtein

4 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories868 kcal

Protein112 g

Carbohydrates4.1 g

Fiber1.1 g

Sugars0 g

Total Fat42 g

Saturated Fat8.3 g

Monounsaturated Fat17 g

Polyunsaturated Fat8.8 g

Omega-30.3 g

Cholesterol374 mg

Sodium2425 mg

Potassium1491 mg

Calcium1157 mg

Iron7.3 mg

Magnesium149 mg

Phosphorus1601 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D99 mcg

Vitamin C0.6 mg

Vitamin A272 mcg

Vitamin E11 mg

Vitamin K1.4 mcg

Vitamin B60.6 mg

Vitamin B1226 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)36 mg

Folate19 mcg

Choline398 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 53. The excerpt below is the record exactly as published.

Creamed Salmon in Rice Timbales Use rule for Curried Lobster, substituting two cups flaked salmon for lobster meat, and one half cup olives finely 136 LOWNEY'S COOK BOOK chopped for curry

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