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Salmon Toast
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
221Calories
12 gProtein
30 gCarbs
6 gFat
Full nutrition (26 nutrients)
Calories221 kcal
Protein12 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat6.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.3 g
Omega-30.3 g
Cholesterol19 mg
Sodium301 mg
Potassium184 mg
Calcium129 mg
Iron2.1 mg
Magnesium24 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water41 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 98. The excerpt below is the record exactly as published.
SALMON TOAST.— ^Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.