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Salmon or Shrimp Wiggle
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
682Calories
42 gProtein
34 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein42 g
Carbohydrates34 g
Fiber3 g
Sugars13 g
Total Fat41 g
Saturated Fat9.7 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Cholesterol87 mg
Sodium1255 mg
Potassium1091 mg
Calcium324 mg
Iron3.4 mg
Magnesium95 mg
Phosphorus664 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D18 mcg
Vitamin C40 mg
Vitamin A416 mcg
Vitamin E1.8 mg
Vitamin K24 mcg
Vitamin B61 mg
Vitamin B126.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate57 mcg
Choline183 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 95. The excerpt below is the record exactly as published.
SALMON OR SHRIMP WIGGLE 1 cup cooked salmon, flaked, or 2 cups White Sauce (p. 191) shrimp, broken in pieces 1 cup cooked peas
Cook this with the app: pantry check, scaling, and the assistant.