pescatariandairy-freenut-freesoy-free
Salmon Loaf
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
563Calories
54 gProtein
52 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein54 g
Carbohydrates52 g
Fiber5.9 g
Sugars4 g
Total Fat15 g
Saturated Fat2.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol125 mg
Sodium6206 mg
Potassium1079 mg
Calcium658 mg
Iron5.7 mg
Magnesium116 mg
Phosphorus884 mg
Zinc2.8 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D31 mcg
Vitamin C4.3 mg
Vitamin A46 mcg
Vitamin E1.6 mg
Vitamin K42 mcg
Vitamin B60.8 mg
Vitamin B1210 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate103 mcg
Choline210 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 25. The excerpt below is the record exactly as published.
SALMON LOAF. Miss Maurice. A mold of salmon that is very good hot or cold is an appetizing variation from the ordinary canned salmon as a lunch or supper dish. Take out the contents of a pound can of salmon, remove all particles of bone and skin ; beat two eggs lightly; add to the fish with one cupful of stale Dread crumbs ; season with salt and pepper, one tablespoonful of lemon juice and one sprig of finely chopped parsley
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