Salmon Timbales
From What to Have for Dinner, 1905
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
968Calories
78 gProtein
89 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein78 g
Carbohydrates89 g
Fiber4.9 g
Sugars18 g
Total Fat31 g
Saturated Fat9.2 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol216 mg
Sodium11181 mg
Potassium1322 mg
Calcium1052 mg
Iron6.8 mg
Magnesium149 mg
Phosphorus1224 mg
Zinc4.6 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D52 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E5.1 mg
Vitamin K7.4 mcg
Vitamin B60.6 mg
Vitamin B1215 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)25 mg
Folate125 mcg
Choline255 mg
Caffeine0 mg
Water383 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 43. The excerpt below is the record exactly as published.
SALMON TIMBALES. 4 cup soft bread crumbs Few grains cayenne 1 cup milk 14 cups flaked canned 4 teaspoon salt — salmon Whites 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.