Salmon Pudding
From The Edwardsville cook book, 1906
Serve with a cream sauce to which a little chopped parsley and red pepper have been added.
Presented as published in 1906. 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
573Calories
27 gProtein
79 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories573 kcal
Protein27 g
Carbohydrates79 g
Fiber5.2 g
Sugars7.1 g
Total Fat26 g
Saturated Fat4.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol403 mg
Sodium2101 mg
Potassium368 mg
Calcium261 mg
Iron7.1 mg
Magnesium61 mg
Phosphorus381 mg
Zinc2.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K9.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.2 mg
Folate163 mcg
Choline310 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 13. The excerpt below is the record exactly as published.
SALMON PUDDING. Mrs. O. T. Dunlap. 1 can salmon. 2 eggs, beaten. V2 teaspoon salt. 1 cup hot milk. V2 teaspoon pepper. 1 tablespoon butter. 1 cup bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.