Salmon Loaf
From The Aunts' Cook Book, 1922
Sauce: Heat 1 cup milk added to juice of the salmon with 1 tablespoon butter and 1 tablespoon flour until thick, then add one egg beaten light.
Presented as published in 1922. 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
888Calories
33 gProtein
41 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein33 g
Carbohydrates41 g
Fiber2.7 g
Sugars4.1 g
Total Fat66 g
Saturated Fat34 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol860 mg
Sodium1269 mg
Potassium410 mg
Calcium229 mg
Iron6.2 mg
Magnesium50 mg
Phosphorus500 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A688 mcg
Vitamin E3.4 mg
Vitamin K9.8 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.8 mg
Folate154 mcg
Choline606 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 8. The excerpt below is the record exactly as published.
Salmon Loaf Take 1 can of salmon and drain off juice. Chop fine. Add to it Yolks of 4 eggs beaten light J^ scant teaspoon pepper ]/2 cup bread crumbs 3^ scant teaspoon salt 4 tablespoonsful melted butter
Cook this with the app: pantry check, scaling, and the assistant.