pescatariannut-freesoy-free
Salmon Mold
From The national course in home economics, 1917
Serves 1
Serve with drawn butter sauce.
Presented as published in 1917. 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
514Calories
30 gProtein
1 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein30 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.8 g
Total Fat42 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol816 mg
Sodium298 mg
Potassium405 mg
Calcium121 mg
Iron3.7 mg
Magnesium32 mg
Phosphorus452 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A507 mcg
Vitamin E2.7 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.1 mg
Folate101 mcg
Choline593 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 64. The excerpt below is the record exactly as published.
SALMON MOLD. Large can of salmon rubbed fine, four eggs, yolks and whites beaten separately until light, one-half cup of bread-crumbs, two tablespoonfuls melted butter; salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.