Salmon Mould

Name: Salmon Mould
Ingredients: 2 cups of boiled salmon; 2 tbsps. of butter; 1 of sugar; 1 of flour; 1 teasp. of mustard; J/2 teasp. of salt; % CUP of rich milk; 2 tbsps. of vinegar; 1 tbsp. of gelatine

From One hundred picnic suggestions, 1915

Serve with sandwiches or salad rolls.

Presented as published in 1915. 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

903Calories

120 gProtein

19 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories903 kcal

Protein120 g

Carbohydrates19 g

Fiber0.2 g

Sugars13 g

Total Fat57 g

Saturated Fat6.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.5 g

Omega-30.3 g

Cholesterol437 mg

Sodium3176 mg

Potassium1512 mg

Calcium1114 mg

Iron3.7 mg

Magnesium154 mg

Phosphorus1623 mg

Zinc4.1 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D99 mcg

Vitamin C0 mg

Vitamin A260 mcg

Vitamin E9.8 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B1226 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)37 mg

Folate34 mcg

Choline394 mg

Caffeine0 mg

Water362 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 9. The excerpt below is the record exactly as published.

Salmon Mould Flake 2 cups of boiled salmon, or use canned salmon, rinsing it in hot and then in cold water. Cook in a double boiler 2 tbsps. of butter, 1 of sugar, 1 of flour, 1 teasp. of mustard, J/2 teasp. of salt, and a little cayenne or paprika. Add % CUP of rich milk and when thick, take from fire and add 2 tbsps. of vinegar in which minced onion, parsley, and chilli pepper have been soaked. Add 1 tbsp. of gelatine

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