Salmon Ring

Name: Salmon Ring
Ingredients: 1 pound can salmon, drain off oil; 1 tablespoon parsley, chopped; 1 cup hot milk; 1 teaspoon salt; 2 cups soft bread crumbs; 3 slightly beaten eggs

From Cook book (Methodist church, Garland NC, 1950), 1950

Serve hot or cold.

Presented as published in 1950. 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

1713Calories

138 gProtein

157 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories1713 kcal

Protein138 g

Carbohydrates157 g

Fiber9.9 g

Sugars14 g

Total Fat55 g

Saturated Fat12 g

Monounsaturated Fat17 g

Polyunsaturated Fat19 g

Omega-30.1 g

Cholesterol807 mg

Sodium4329 mg

Potassium2878 mg

Calcium541 mg

Iron17 mg

Magnesium245 mg

Phosphorus1563 mg

Zinc8 mg

Copper1.8 mg

Manganese2.1 mg

Vitamin D3 mcg

Vitamin C5.9 mg

Vitamin A313 mcg

Vitamin E1.8 mg

Vitamin K87 mcg

Vitamin B64.2 mg

Vitamin B1217 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)3.3 mg

Niacin (B3)50 mg

Folate422 mcg

Choline473 mg

Caffeine0 mg

Water443 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 1. The excerpt below is the record exactly as published.

SALMON RING (Serve hot or cold) 1 pound can salmon, drain 1 tablespoon parsley, off oil chopped 1 cup hot milk 1 teaspoon salt 2 cups soft bread crumbs 3 slightly beaten eggs

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