pescatariangluten-freenut-freesoy-free
Tinned Salmon Rissole
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
564Calories
17 gProtein
121 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein17 g
Carbohydrates121 g
Fiber11 g
Sugars6.2 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol14 mg
Sodium1566 mg
Potassium2453 mg
Calcium41 mg
Iron2.2 mg
Magnesium173 mg
Phosphorus315 mg
Zinc2 mg
Copper1.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K13 mcg
Vitamin B62.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)11 mg
Folate76 mcg
Choline84 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 16. The excerpt below is the record exactly as published.
TINNED SALMON EISSOLES. 1 tin salmon 4 boiled potatoes 2 eggs Tablespoonful Anchovy A little butter Sauce A little milk Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.