Salmon Loaf
From Durham cook book ..., 1921
Mixture can also be used in croquettes.
Presented as published in 1921. 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
364Calories
17 gProtein
41 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein17 g
Carbohydrates41 g
Fiber2.9 g
Sugars3.7 g
Total Fat18 g
Saturated Fat4.4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol208 mg
Sodium1455 mg
Potassium242 mg
Calcium142 mg
Iron3.9 mg
Magnesium37 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C1.6 mg
Vitamin A88 mcg
Vitamin E0.7 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.4 mg
Folate95 mcg
Choline163 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 41. The excerpt below is the record exactly as published.
SALMON LOAF. One can salmon, drain off liquid, remove bone and skin and mince fine. Add one -half cup fine bread crumbs seasoned Avith onion, pepper and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shalloAV baking dish. Melt one heaping teaspoonful butter in one-half cup of hot Avater and pour around the loaf. Lay several thin strips of bacon
Cook this with the app: pantry check, scaling, and the assistant.