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Puree of Salmon

Name: Puree of Salmon
Yield: 4 servings
Ingredients: Remove the oil, bones and skin from 1/2 can of salmon; 1 slice of onion; 1 qt. of milk; 1 tablespoon of butter; 2 tablespoons of flour; 1 teaspoon of salt

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

180Calories

9 gProtein

18 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein9.4 g

Carbohydrates18 g

Fiber0.6 g

Sugars13 g

Total Fat11 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol39 mg

Sodium679 mg

Potassium442 mg

Calcium310 mg

Iron0.3 mg

Magnesium35 mg

Phosphorus268 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C2.8 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate14 mcg

Choline46 mg

Caffeine0 mg

Water251 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 138. The excerpt below is the record exactly as published.

PUREE OF SALMON.— Remove the oil, bones and skin from ^2 can of salmon, chop the salmon very fine. Heat together for 10 minutes 1 slice of onion, 1 qt. of milk, and then remove onion. Melt 1 tablespoon of butter, add 2 tablespoons of flour, 1 teaspoon of salt

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