Salmon Jolly
From The Wilson cook book, 1941
Presented as published in 1941. 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
328Calories
11 gProtein
51 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein11 g
Carbohydrates51 g
Fiber6.9 g
Sugars13 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.9 g
Cholesterol18 mg
Sodium2366 mg
Potassium823 mg
Calcium93 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus176 mg
Zinc3.9 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A154 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate81 mcg
Choline18 mg
Caffeine0 mg
Water813 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 3. The excerpt below is the record exactly as published.
Salmon Jolly aye : : : : 1 can salmon. Drain off juice and break up in big pieces. 2 medium onions sliced thin over salmon. Add 1 can Campbell’s mushroom soup, black pepper
Cook this with the app: pantry check, scaling, and the assistant.