pescatariangluten-freenut-freesoy-freeshellfish-free
Sauce for Salmon Loaf
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
433Calories
22 gProtein
39 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein22 g
Carbohydrates39 g
Fiber0.2 g
Sugars24 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol276 mg
Sodium259 mg
Potassium803 mg
Calcium630 mg
Iron1 mg
Magnesium65 mg
Phosphorus596 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 12. The excerpt below is the record exactly as published.
butter, 1 tablespoon, Salt and pepper. Pick the salmon into small pieces, remove all the bones, add the melted butter, beaten eggs, bread-crumbs, milk, salt, and pepper; mix well, and pack in a small buttered pan, and bake for 1 hour. Turn the loaf out on a platter, and pour over it the fol- lowing sauce. 40 AROUND-THE-WORLD COOK BOOK FISH Sauce Milk, 1 pint, Cornstarch, 2 tablespoons, Butter, 1 tablespoon, Egg, 1, well-beaten
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