pescatariandairy-freenut-freesoy-free
Salmon Mold
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for one small loaf.
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
203Calories
7 gProtein
9 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein6.9 g
Carbohydrates9.3 g
Fiber0.3 g
Sugars1.3 g
Total Fat15 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol143 mg
Sodium163 mg
Potassium100 mg
Calcium39 mg
Iron1.3 mg
Magnesium9 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate33 mcg
Choline112 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 29. The excerpt below is the record exactly as published.
Salmon Mold 1 can salmon 3 eggs ; 2 tablespoonfuls Crisco 1 tablespoonful Worcestershire ¥% cupful rolled crackers sauce Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.