Salmon Loaf
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
No method was recorded for this recipe.
Nutrition per serving
235Calories
12 gProtein
17 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein12 g
Carbohydrates17 g
Fiber0.3 g
Sugars6.4 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol201 mg
Sodium156 mg
Potassium316 mg
Calcium199 mg
Iron1.5 mg
Magnesium25 mg
Phosphorus263 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate40 mcg
Choline171 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 13. The excerpt below is the record exactly as published.
SALMON LOAE. Mrs. I. C. Sanders. 1 can salmon. 1 egg. 6 crackers, rolled flne. Salt. V2 cup milk.
Cook this with the app: pantry check, scaling, and the assistant.