Salmon Soup

Name: Salmon Soup
Ingredients: One can salmon; one cup bread-crumbs; one quart water; two cups milk; one teaspoonful butter; pepper and salt to taste

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

292Calories

16 gProtein

23 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein16 g

Carbohydrates23 g

Fiber0 g

Sugars23 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol69 mg

Sodium214 mg

Potassium741 mg

Calcium628 mg

Iron0 mg

Magnesium68 mg

Phosphorus493 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water1376 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Salmon Soup. Mutton Chops. Baked Onions. Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste

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