Salmon Loaf
From Cook book (Methodist church, Garland NC, 1950), 1950
Mrs. H. C. Blackman.
Presented as published in 1950. 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
1112Calories
43 gProtein
178 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1112 kcal
Protein43 g
Carbohydrates178 g
Fiber11 g
Sugars25 g
Total Fat24 g
Saturated Fat8.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat5.7 g
Omega-30 g
Cholesterol215 mg
Sodium4414 mg
Potassium889 mg
Calcium728 mg
Iron12 mg
Magnesium131 mg
Phosphorus708 mg
Zinc4.8 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D3.3 mcg
Vitamin C0.7 mg
Vitamin A162 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B60.5 mg
Vitamin B122.5 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)15 mg
Folate255 mcg
Choline222 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 3. The excerpt below is the record exactly as published.
1 teaspoon salt 2 cups soft bread crumbs l/4 teaspoon pepper 2 tablespoons pickle relish 1 slightly beaten egg Drain salmon, reserve liquid. Add enough milk to measure 1 cup. Flake salmon. Combine all ingredients and pack in greased loaf pan. Bake in oven, 400 degrees, 1 hour. Mrs. H. C. Blackman. WHOLESOME LOAF (Liver) 1-1/2 pounds pork or 1 teaspoon powdered sage beef liver 2 teaspoons salt 4 slices bacon 2 wheat biscuits 3/4 cup chopped onion 3/4 cup oatmeal 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.