pescatariangluten-freenut-freeegg-freesoy-free
Salmon Mould
From Royal Victoria cook book, 1900
Serves 2
Mrs. LAIpLaw.
Presented as published in 1900. 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
587Calories
48 gProtein
4 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein48 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.3 g
Cholesterol127 mg
Sodium128 mg
Potassium183 mg
Calcium101 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus111 mg
Zinc0.4 mg
Copper1.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline19 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 9. The excerpt below is the record exactly as published.
SALMON MOULD.—One tin of salmon, 1 cup of cream, 1 cup of dressing, 4 sheets of gelatine or 4 box, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.