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Steamed Salmon

Name: Steamed Salmon
Yield: 1 servings
Ingredients: 1 can salmon; 1 cup fine bread crumbs; 4 eggs, beaten in; 1 tablespoon chopped parsley; 1 tablespoon melted butter; salt; pepper; a touch of mace

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. E. Freeman, Chicago, 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

996Calories

49 gProtein

96 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories996 kcal

Protein49 g

Carbohydrates96 g

Fiber11 g

Sugars7.6 g

Total Fat46 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.7 g

Omega-30.1 g

Cholesterol788 mg

Sodium2836 mg

Potassium795 mg

Calcium400 mg

Iron13 mg

Magnesium127 mg

Phosphorus689 mg

Zinc5 mg

Copper1.1 mg

Manganese1.6 mg

Vitamin D4 mcg

Vitamin C8.5 mg

Vitamin A437 mcg

Vitamin E2.7 mg

Vitamin K57 mcg

Vitamin B60.8 mg

Vitamin B123 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)9.9 mg

Folate262 mcg

Choline608 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 170. The excerpt below is the record exactly as published.

STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tabl^espoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace

Cook this with the app: pantry check, scaling, and the assistant.