Tuna Casserole
From Shallowford cookery, 1951
Presented as published in 1951. 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
938Calories
27 gProtein
150 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories938 kcal
Protein27 g
Carbohydrates150 g
Fiber6.4 g
Sugars10 g
Total Fat25 g
Saturated Fat5.6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol3.1 mg
Sodium2409 mg
Potassium534 mg
Calcium98 mg
Iron6.7 mg
Magnesium103 mg
Phosphorus406 mg
Zinc3.3 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A138 mcg
Vitamin E3.5 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate456 mcg
Choline47 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 17. The excerpt below is the record exactly as published.
Tuna Casserole cups noodles 1 tablespoon margarine can tuna 1 teaspoon salt can garden peas can mushroom soup
Cook this with the app: pantry check, scaling, and the assistant.