Scalloped Salmon
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
693Calories
27 gProtein
117 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein27 g
Carbohydrates117 g
Fiber11 g
Sugars19 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol29 mg
Sodium2055 mg
Potassium931 mg
Calcium612 mg
Iron8.5 mg
Magnesium122 mg
Phosphorus481 mg
Zinc3 mg
Copper0.6 mg
Manganese4.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K48 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.8 mg
Folate145 mcg
Choline62 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 37. The excerpt below is the record exactly as published.
SCALLOPED SALMON Can salmon. . White sauce. I j Buttered bread crumbs. ^ For the white sauce, use these proportions : One cup of milk, 2 tablespoons flour, 2 tablespoons fat, about 34 tea- spoon salt, and a speck of pepper
Cook this with the app: pantry check, scaling, and the assistant.