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Salmon Soup

Name: Salmon Soup
Yield: 2 servings
Ingredients: a tablespoon of butter; two tablespoons of flour; a teaspoon of salt; a dash of cayenne pepper; half a teaspoon of celery salt; one quart of milk

From The home cook book, 1905

Serves 2

Presented as published in 1905. 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

367Calories

19 gProtein

36 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories367 kcal

Protein19 g

Carbohydrates36 g

Fiber3.6 g

Sugars25 g

Total Fat24 g

Saturated Fat9.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol74 mg

Sodium1359 mg

Potassium1016 mg

Calcium648 mg

Iron2.1 mg

Magnesium86 mg

Phosphorus547 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D4.7 mcg

Vitamin C9.8 mg

Vitamin A416 mcg

Vitamin E4 mg

Vitamin K10 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.2 mg

Folate26 mcg

Choline94 mg

Caffeine0 mg

Water432 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 23. The excerpt below is the record exactly as published.

SALMON SOUP Mix a tablespoon of butter and two tablespoons of flour and put in a saucepan to melt, adding also a teaspoon of salt, a dash of cayenne pepper and half a teaspoon of celery salt. Add this thickening to one quart of milk

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