pescatariannut-freeegg-freesoy-free
Salmon Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Adjust salmon quantity to taste.
Presented as published in 1911. 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
399Calories
21 gProtein
43 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein21 g
Carbohydrates43 g
Fiber3.2 g
Sugars24 g
Total Fat23 g
Saturated Fat9.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol81 mg
Sodium1361 mg
Potassium981 mg
Calcium661 mg
Iron2.2 mg
Magnesium87 mg
Phosphorus555 mg
Zinc2.4 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A161 mcg
Vitamin E0.4 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.7 mg
Folate30 mcg
Choline88 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 5. The excerpt below is the record exactly as published.
SALMON SOUP— Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding table- spoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.