pescatariandairy-freenut-freesoy-free
Fish Loaf
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
149Calories
6 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein5.7 g
Carbohydrates26 g
Fiber1.7 g
Sugars2 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol9.3 mg
Sodium857 mg
Potassium89 mg
Calcium66 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A8.2 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate43 mcg
Choline15 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.
FISH LOAF. — Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, J^ teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice. Put mixture into dish, add beaten egg
Cook this with the app: pantry check, scaling, and the assistant.