pescatariannut-freesoy-free
Salmon in a Mould
From Twentieth century home cook book, 1905
Serves 4
Recipe attributed to Mrs. Ferris.
Presented as published in 1905. 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
234Calories
10 gProtein
11 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein9.8 g
Carbohydrates11 g
Fiber0.7 g
Sugars1.1 g
Total Fat17 g
Saturated Fat8.6 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol219 mg
Sodium390 mg
Potassium138 mg
Calcium59 mg
Iron1.7 mg
Magnesium15 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A174 mcg
Vitamin E0.9 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate43 mcg
Choline152 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 50. The excerpt below is the record exactly as published.
SALMON IN A MOULD. One can of salmon, four eggs beaten light, four tablespoonfuls melted butter (not hot) , half cup of fine bread crumbs ; season with salt, pepper, and minced parsley
Cook this with the app: pantry check, scaling, and the assistant.