dinnerpescatariangluten-freesoy-free

Salmon Puffs

Name: Salmon Puffs
Yield: 5 servings
Ingredients: To a one-pound can of salmon; twelve chopped almonds; one teaspoonful of grated onion; one teaspoonful of white pepper; the unbeaten whites of three eggs; one-half pint of cream whipped to a stiff froth

From The complete cook book, 1900

Serves 5

Fresh salmon may be boiled and used if preferred.

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

588Calories

19 gProtein

14 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein19 g

Carbohydrates14 g

Fiber6.6 g

Sugars0.1 g

Total Fat51 g

Saturated Fat13 g

Monounsaturated Fat23 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol163 mg

Sodium54 mg

Potassium552 mg

Calcium200 mg

Iron2.9 mg

Magnesium163 mg

Phosphorus399 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D0.6 mcg

Vitamin C0.1 mg

Vitamin A49 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate16 mcg

Choline88 mg

Caffeine0 mg

Water57 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 23. The excerpt below is the record exactly as published.

SALMON PUFFS. To a one-pound can of salmon add twelve chopped almonds, one teaspoonful of grated onion, one teaspoon- fulof white pepper; mix this and then add the unbeaten whites of three eggs and stir in carefully one-half pint of cream whipped to a stiff froth

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