pescatariandairy-freenut-freesoy-free
Mold of Salmon
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Serve very cold on a bed of crisp lettuce or cress.
Presented as published in 1911. 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
664Calories
26 gProtein
114 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein26 g
Carbohydrates114 g
Fiber6.7 g
Sugars9.6 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol39 mg
Sodium1080 mg
Potassium467 mg
Calcium272 mg
Iron7.6 mg
Magnesium71 mg
Phosphorus305 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C19 mg
Vitamin A35 mcg
Vitamin E0.3 mg
Vitamin K8.4 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate197 mcg
Choline62 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.
MOLD OF SALMON— If where one cannot get fresh fish, the canned salmon makes a delicious mold. Serve very cold on a bed of crisp lettuce or cress. Drain off the juice from a can of salmon, and flake, picking out every fragment of bone and skin. Mix with the fish one egg lightly beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt and pepper to season
Cook this with the app: pantry check, scaling, and the assistant.