pescatariangluten-freedairy-freenut-freesoy-free
Asparagus and Salmon Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Green peas can be used instead of asparagus.
Presented as published in 1880. 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
778Calories
58 gProtein
1 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein58 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.4 g
Total Fat59 g
Saturated Fat8.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat30 g
Omega-30 g
Cholesterol130 mg
Sodium1088 mg
Potassium1058 mg
Calcium25 mg
Iron1.2 mg
Magnesium77 mg
Phosphorus757 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D31 mcg
Vitamin C3 mg
Vitamin A99 mcg
Vitamin E8.2 mg
Vitamin K16 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)23 mg
Folate13 mcg
Choline268 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
Asparagus and Salmon Salad. Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, three table-spoonfuls of oil, one of vinegar and two of lemon juice. Let this stand in the ice chest at least two hours. Arrange the salmon in the centre of the dish and the asparagus points around it. Cover the fish with one cupful of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.