pescatariandairy-freenut-freesoy-free
Salmon Mold
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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
545Calories
26 gProtein
82 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein26 g
Carbohydrates82 g
Fiber5 g
Sugars8.1 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol200 mg
Sodium873 mg
Potassium455 mg
Calcium232 mg
Iron6.3 mg
Magnesium63 mg
Phosphorus331 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A83 mcg
Vitamin E0.7 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.2 mg
Folate155 mcg
Choline165 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.
a can of salmon, and flake, picking out every fragment of bone and skin. Mix with the fish one egg lightly beaten, the juice of a half lemon, a cup fine dry bread crumbs, and salt and pepper to season
Cook this with the app: pantry check, scaling, and the assistant.