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Puree of Canned Salmon
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. 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
151Calories
9 gProtein
11 gCarbs
8 gFat
Full nutrition (32 nutrients)
Calories151 kcal
Protein8.6 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium94 mg
Potassium381 mg
Calcium300 mg
Iron0 mg
Magnesium30 mg
Phosphorus252 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline43 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.
Puree of Canned Salmon. Kemove the oil, bones, and skin from half a can of salmon. Chop the salmon very fine. Boil one quart of milk
Cook this with the app: pantry check, scaling, and the assistant.