pescatariannut-freeegg-freesoy-free
Scalloped Salmon
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
A rich and creamy dish.
Presented as published in 1907. 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
931Calories
14 gProtein
19 gCarbs
100 gFat
Full nutrition (33 nutrients)
Calories931 kcal
Protein14 g
Carbohydrates19 g
Fiber0 g
Sugars5.9 g
Total Fat100 g
Saturated Fat50 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol301 mg
Sodium107 mg
Potassium542 mg
Calcium299 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus315 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate15 mcg
Choline22 mg
Water263 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 96. The excerpt below is the record exactly as published.
Scalloped Salmon Drain off the liquor and remove the skin and bones from 1 can of the very best salmon. Pick the fish into small pieces, then add 1 cup cream, ^/^ cup milk, 2 teasp flour rubbed smooth with 1 tablesp butter, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.