Salmon Loaf

Name: Salmon Loaf
Ingredients: 1 cup flaked cooked salmon; 1 teaspoon salt; 1 teaspoon lemon juice; 1 cup stale bread crumbs soaked in; 1 cup scalded milk; ½ teaspoon onion juice; 2 egg whites, stiffly beaten; 2 egg yolks, beaten

From Metropolitan cook book, 1918

The eggs may be omitted, using 1 cup less milk. Serve with white sauce.

Presented as published in 1918. 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

937Calories

85 gProtein

80 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories937 kcal

Protein85 g

Carbohydrates80 g

Fiber4.9 g

Sugars6.9 g

Total Fat28 g

Saturated Fat3.6 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol130 mg

Sodium3337 mg

Potassium1260 mg

Calcium219 mg

Iron6.3 mg

Magnesium123 mg

Phosphorus920 mg

Zinc2.7 mg

Copper0.5 mg

Manganese1 mg

Vitamin D31 mcg

Vitamin C2.2 mg

Vitamin A99 mcg

Vitamin E3.1 mg

Vitamin K8.3 mcg

Vitamin B61.8 mg

Vitamin B1212 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)30 mg

Folate129 mcg

Choline284 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 19. The excerpt below is the record exactly as published.

SALMON LOAF 1 cup flaked cooked salmon 1 teaspoon salt I teaspoon lemon fuice 1 cup stale bread ^ teaspoon onion juice 2 egg whites, stiffly crumbs soaked in 2 egg yolks, beaten beaten 1 cup scalded milk

Cook this with the app: pantry check, scaling, and the assistant.