Salmon Loaf

Name: Salmon Loaf
Ingredients: To 2 cups flaked salmon; add 2 beaten eggs; % cup chopped celery; 1% cups milk; 1 t. grated onion; 1 t. worcestershire sauce; 1% t. salt; Mix in 1 cup fine cracker crumbs

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Callie Wood, Mountain View Club

Presented as published in 1947. 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

1761Calories

144 gProtein

163 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1761 kcal

Protein144 g

Carbohydrates163 g

Fiber5.3 g

Sugars20 g

Total Fat55 g

Saturated Fat16 g

Monounsaturated Fat17 g

Polyunsaturated Fat11 g

Omega-30.3 g

Cholesterol469 mg

Sodium6145 mg

Potassium2626 mg

Calcium1727 mg

Iron12 mg

Magnesium250 mg

Phosphorus2222 mg

Zinc7.2 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D103 mcg

Vitamin C0.9 mg

Vitamin A440 mcg

Vitamin E11 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B1228 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.5 mg

Niacin (B3)48 mg

Folate281 mcg

Choline563 mg

Caffeine0 mg

Water801 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 33. The excerpt below is the record exactly as published.

SALMON LOAF To 2 cups flaked salmon (leave the bones in for more calcium) add 2 beaten eggs, % cup chopped celery, 1% cups milk, 1 t. grated onion, 1 t. worcestershire sauce, and 1% t. salt. Mix in 1 cup fine cracker crumbs

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