Salmon Loaf

Name: Salmon Loaf
Ingredients: one can of salmon; a cupful fine, stale bread crumbs; two beaten eggs; a half cupful milk; salt, pepper; parsley; lemon juice

From Standard Paper-Bag Cookery, 1912

Serve with white or Hollandaise sauce.

Presented as published in 1912. 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

665Calories

31 gProtein

91 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein31 g

Carbohydrates91 g

Fiber5.2 g

Sugars15 g

Total Fat19 g

Saturated Fat6.7 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol387 mg

Sodium980 mg

Potassium635 mg

Calcium410 mg

Iron7 mg

Magnesium79 mg

Phosphorus507 mg

Zinc3.4 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3.2 mcg

Vitamin C39 mg

Vitamin A199 mcg

Vitamin E1.3 mg

Vitamin K7.4 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.5 mg

Folate183 mcg

Choline337 mg

Caffeine0 mg

Water283 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 14. The excerpt below is the record exactly as published.

Salmon Loaf. — Mince one can of salmon, removing all bits of bone. Add to it a cupful fine, stale bread crumbs, two beaten eggs, a half cupful milk and salt, pepper, parsley and lemon juice

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