Salmon Loaf
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
This makes a good supper dish if slices are served on a lettuce leaf with a good salad dressing. Garnish with celery and olives.
Presented as published in 1913. 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
561Calories
26 gProtein
48 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein26 g
Carbohydrates48 g
Fiber5.1 g
Sugars3.4 g
Total Fat29 g
Saturated Fat7.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol29 mg
Sodium2733 mg
Potassium241 mg
Calcium149 mg
Iron3.8 mg
Magnesium42 mg
Phosphorus109 mg
Zinc1 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A95 mcg
Vitamin E3.3 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.7 mg
Folate61 mcg
Choline11 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 41. The excerpt below is the record exactly as published.
Salmon Loaf. 1 can or 2 Ib. cooked salmon. 1 tsp. finely chopped parsley. Y% cup bread or cracker crumbs. few gratings nutmeg. A tbsp. melted butter, f.g. powdered mace. 4 tsp. pepper. 3 egg yolks. 1 tsp. salt. 3. egg whites
Cook this with the app: pantry check, scaling, and the assistant.