pescatariannut-freeegg-freesoy-free
Scalloped Salmon and Spaghetti
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
395Calories
21 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein21 g
Carbohydrates57 g
Fiber1.8 g
Sugars15 g
Total Fat9 g
Saturated Fat4.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol35 mg
Sodium493 mg
Potassium675 mg
Calcium354 mg
Iron2.3 mg
Magnesium64 mg
Phosphorus424 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A222 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.1 mg
Folate143 mcg
Choline7.7 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
SCALLOPED SALMON AND SPAGHETTI BAKING-POWDER BISCUITS CURRANT JELLY TEA Scalloped Salmon and Spaghetti Break ^ c spaghetti into short pieces, cover with boihng salted water and boil until tender, about 20 m. Free i can of salmon from the bones and the skin, lay in layers in a baking dish, alternating with the spaghetti. Pour over all i c Thin White Sauce (p. 38, i T flour, 2 T butter, I c milk), seasoned well with salt, pepper, and i T lemon juice. Cover with buttered crumbs
Cook this with the app: pantry check, scaling, and the assistant.