pescatariangluten-freenut-freesoy-free
Timbales of Salmon
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
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
540Calories
68 gProtein
1 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein68 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.6 g
Total Fat27 g
Saturated Fat8.7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol511 mg
Sodium347 mg
Potassium1143 mg
Calcium76 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus910 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D31 mcg
Vitamin C3 mg
Vitamin A301 mcg
Vitamin E2.3 mg
Vitamin K1.9 mcg
Vitamin B61.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate60 mcg
Choline552 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 12. The excerpt below is the record exactly as published.
Timbales of Salmon. 1 lb. cooked salmon. Yi cup crumbs. 1 tablespoon lemon juice. 1 tablespoon melted butter. Good pinch cayenne. 4 eggs. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.