gluten-freedairy-freenut-freesoy-free
Salmon Loaf
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
888Calories
74 gProtein
14 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein74 g
Carbohydrates14 g
Fiber0.5 g
Sugars7.6 g
Total Fat58 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat15 g
Omega-30.2 g
Cholesterol403 mg
Sodium2609 mg
Potassium1748 mg
Calcium144 mg
Iron4.5 mg
Magnesium106 mg
Phosphorus796 mg
Zinc4.8 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D3.4 mcg
Vitamin C2.4 mg
Vitamin A222 mcg
Vitamin E2 mg
Vitamin K3.2 mcg
Vitamin B62.3 mg
Vitamin B129.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)25 mg
Folate93 mcg
Choline218 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 33. The excerpt below is the record exactly as published.
SALMON LOAF. 1 C. salmon y2 C. crumbs or maple flake (rolled) 1 egg 14 C. wdiite sauce y2 t. salt % *• pepper 1 t. lemon juice 1 T. ketsup One-half cup sausage meat
Cook this with the app: pantry check, scaling, and the assistant.