Tuna Fish Loaf

Name: Tuna Fish Loaf
Ingredients: 2 cups tuna flaked; 1 tablespoon pimento cut; 1 1/2 cups grated cheese; 1 egg well beaten; 3 tablespoons milk; 1/2 teaspoon salt; Cracker or bread crumbs; 1 tablespoon melted butter; Few grains pepper

From The Chapel Hill cook book, 1935

Recipe by Mrs. C. E. Preston.

Presented as published in 1935. 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

1576Calories

149 gProtein

25 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories1576 kcal

Protein149 g

Carbohydrates25 g

Fiber0.2 g

Sugars2.7 g

Total Fat95 g

Saturated Fat44 g

Monounsaturated Fat29 g

Polyunsaturated Fat8.1 g

Omega-30.4 g

Cholesterol505 mg

Sodium4763 mg

Potassium2404 mg

Calcium1697 mg

Iron2.8 mg

Magnesium207 mg

Phosphorus2414 mg

Zinc11 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D66 mcg

Vitamin C10 mg

Vitamin A709 mcg

Vitamin E11 mg

Vitamin K5.5 mcg

Vitamin B62.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)37 mg

Folate22 mcg

Choline345 mg

Caffeine0 mg

Water443 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

TUNA FISH LOAF 2 cups tuna flaked 1 tablespoon pimento cut IV2 cups grated cheese in tiny pieces 1 egg well beaten 3 tablespoons milk V2 teaspoon salt Cracker or bread crumbs 1 tablespoon melted butter Few grains pepper

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