Salmon Loaf

Name: Salmon Loaf
Ingredients: two cupfuls of cold salmon; the yolks of two hard-boiled eggs; a tablespoonful of minced parsley; two of lemon-juice; one of capers; a cupful of veal or chicken stock; half a box of gelatine

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Can be made the day before serving.

Presented as published in 1904. 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

1039Calories

131 gProtein

12 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1039 kcal

Protein131 g

Carbohydrates12 g

Fiber0.4 g

Sugars5.7 g

Total Fat49 g

Saturated Fat11 g

Monounsaturated Fat17 g

Polyunsaturated Fat10 g

Omega-30.3 g

Cholesterol754 mg

Sodium2595 mg

Potassium1896 mg

Calcium1160 mg

Iron4.9 mg

Magnesium171 mg

Phosphorus1839 mg

Zinc5.4 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D102 mcg

Vitamin C13 mg

Vitamin A412 mcg

Vitamin E11 mg

Vitamin K3.4 mcg

Vitamin B60.8 mg

Vitamin B1227 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)40 mg

Folate83 mcg

Choline709 mg

Caffeine0 mg

Water651 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 9. The excerpt below is the record exactly as published.

SALMON-LOAF is a "dressy" dish to set before a lunch party, and may be made the preceding day. Pick cold salmon into flakes, mix two cupfuls with the yolks of two hard- boiled eggs, a tablespoonful of minced 29 parsley, two of lemon- juice, and one of capers. Season highly. Pour a cupful of veal or chicken stock (heated) over half a box of gelatine

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