pescatariannut-freesoy-free
Salmon Loaf
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. 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
611Calories
29 gProtein
35 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein29 g
Carbohydrates35 g
Fiber1.1 g
Sugars2.2 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol603 mg
Sodium660 mg
Potassium423 mg
Calcium266 mg
Iron5 mg
Magnesium39 mg
Phosphorus473 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0.2 mg
Vitamin A335 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)4.3 mg
Folate123 mcg
Choline444 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 8. The excerpt below is the record exactly as published.
SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season
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