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Tuna Casserole
From Seafood cookery from Carteret County kitchens, 1900
Recipe appears to be incomplete.
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
57Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein1.6 g
Carbohydrates13 g
Fiber2.4 g
Sugars6 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.7 mg
Potassium207 mg
Calcium33 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline8.7 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 16. The excerpt below is the record exactly as published.
TUNA CASSEROLE 1 cup onion, chopped 3 7-ounce cans tuna, drained 2 tablespoons shortening and flaked 3 cans cream of celery soup
Cook this with the app: pantry check, scaling, and the assistant.