dinnerpescatariannut-freesoy-free
Salmon Puffs
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. Cunningham
Presented as published in 1912. 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
272Calories
12 gProtein
28 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories272 kcal
Protein12 g
Carbohydrates28 g
Fiber4 g
Sugars1.9 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol157 mg
Sodium2697 mg
Potassium361 mg
Calcium279 mg
Iron7.1 mg
Magnesium73 mg
Phosphorus197 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0.8 mcg
Vitamin C1.7 mg
Vitamin A109 mcg
Vitamin E0.7 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate50 mcg
Choline119 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 170. The excerpt below is the record exactly as published.
SALMON PUFFS. — 1 can salmon beaten lightly, season with salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons melted butter, 3 eggs, beaten lightly
Cook this with the app: pantry check, scaling, and the assistant.