pescatariannut-freesoy-free
Salmon Loaf
From The Toronto Cook Book, 1915
Serves 4
Serve with tomato sauce.
Presented as published in 1915. 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
160Calories
3 gProtein
12 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein2.7 g
Carbohydrates12 g
Fiber0.4 g
Sugars0.1 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol32 mg
Sodium6.5 mg
Potassium50 mg
Calcium7.3 mg
Iron0.7 mg
Magnesium5.5 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline5.3 mg
Caffeine0 mg
Water7.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
Salmon Loaf One- can of salmon, two eggs well whipped, four tablespoons of melted butter, half cup of cracker crumbs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.