pescatariannut-freesoy-free
Salmon Rissoles
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
425Calories
26 gProtein
45 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein26 g
Carbohydrates45 g
Fiber2.7 g
Sugars4.8 g
Total Fat15 g
Saturated Fat4.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol388 mg
Sodium598 mg
Potassium401 mg
Calcium188 mg
Iron4.8 mg
Magnesium47 mg
Phosphorus362 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E1.1 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6 mg
Folate117 mcg
Choline305 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 31. The excerpt below is the record exactly as published.
Salmon Rissoles. 1 tin salmon put into bowl, keeping back a little liquor if too wet, 1 teacupful bread crumbs, pepper and salt. SAvitch 2 eggs, or 1 egg and tablespoonful milk
Cook this with the app: pantry check, scaling, and the assistant.