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Salmon Cresun
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
24Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein3.3 g
Carbohydrates0 g
Fiber0 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol9.2 mg
Sodium7.3 mg
Potassium82 mg
Calcium2 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.2 mcg
Water11 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 21. The excerpt below is the record exactly as published.
Salmon Cresun. Take 2 cans of salmon, remove the bone and pick to pieces ; sea- son with salt, cayenne and black pepper
Cook this with the app: pantry check, scaling, and the assistant.