pescatariannut-freesoy-free
Salmon Loaf
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Serve with sauce made from milk, cornstarch, butter, salmon liquor, and lemon juice.
Presented as published in 1913. 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
216Calories
8 gProtein
11 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein8.2 g
Carbohydrates11 g
Fiber0.7 g
Sugars1 g
Total Fat16 g
Saturated Fat8.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol172 mg
Sodium372 mg
Potassium120 mg
Calcium52 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.4 mg
Vitamin A154 mcg
Vitamin E0.7 mg
Vitamin K8 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline115 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 13. The excerpt below is the record exactly as published.
Salmon Loaf. Mince 1 can of salmon, saving liquor for sauce. Put in 4 tablespoons of melted butter, Yi cup fine bread crumbs, pepper and salt, and 3 well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.