Salmon Loaf
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
895Calories
97 gProtein
39 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories895 kcal
Protein97 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat8 g
Omega-30.3 g
Cholesterol278 mg
Sodium4558 mg
Potassium1670 mg
Calcium1079 mg
Iron5.5 mg
Magnesium160 mg
Phosphorus1621 mg
Zinc4.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D62 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E3.3 mg
Vitamin K6.8 mcg
Vitamin B61.4 mg
Vitamin B1220 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)33 mg
Folate126 mcg
Choline409 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 67. The excerpt below is the record exactly as published.
SALMON LOAF. 1 pound of canned salmon. 1 tablespoonful of melted 3 eggs. butter. y2 cup of bread crumbs. 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.