Tuna Ring
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serve with cream peas and carrots in center.
Presented as published in 1957. 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
1590Calories
53 gProtein
262 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1590 kcal
Protein53 g
Carbohydrates262 g
Fiber15 g
Sugars30 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat8 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol69 mg
Sodium4797 mg
Potassium960 mg
Calcium799 mg
Iron17 mg
Magnesium157 mg
Phosphorus736 mg
Zinc6 mg
Copper1 mg
Manganese3.1 mg
Vitamin D1.6 mcg
Vitamin C1.2 mg
Vitamin A123 mcg
Vitamin E1.7 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)24 mg
Folate418 mcg
Choline163 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 40. The excerpt below is the record exactly as published.
TUNA RING 1 large can Tuna, flaked 1 can ready-to-serve Mushroom Soup or Cream of Tomato 23 C. soft Bread Crumbs $C. Milk 1 tsp. Salt ¢ tsp. Pepper 2 Eggs, beaten 3 Tb. minced Parsley
Cook this with the app: pantry check, scaling, and the assistant.