Salmon Roast
From The National home cook book, 1900
Serve hot.
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
558Calories
22 gProtein
92 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein22 g
Carbohydrates92 g
Fiber7.4 g
Sugars13 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium868 mg
Potassium500 mg
Calcium260 mg
Iron6.4 mg
Magnesium67 mg
Phosphorus321 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.9 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.4 mg
Folate168 mcg
Choline172 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from The National home cook book (1900), page 39. The excerpt below is the record exactly as published.
SALMON ROAST—Take one can salmon, add one cup of — stale bread crumbs, grate into it one onion, season with salt and pepper, then add one egg
Cook this with the app: pantry check, scaling, and the assistant.