pescatariannut-freesoy-free
Salmon Mould
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
609Calories
43 gProtein
20 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein43 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.7 g
Total Fat49 g
Saturated Fat1.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat3.6 g
Cholesterol97 mg
Sodium251 mg
Potassium635 mg
Calcium65 mg
Iron2.3 mg
Magnesium46 mg
Phosphorus284 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E5.7 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate58 mcg
Choline3.9 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 19. The excerpt below is the record exactly as published.
Salmon Mould. One cup of salmon rubbed fine, half cup of bread crubms, yelks of four eggs, two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.