Canned Fish Salads
From Cookery for little girls, 1910
Presented as published in 1910. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Total Fat0.1 g
Sodium39 mg
Potassium106 mg
Calcium19 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water38 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 21. The excerpt below is the record exactly as published.
CANNED FISH SALADS For salad, take either shrimps, lobster or sal- mon, and after breaking in small pieces, add an equal amount of celery, season with salt and moisten with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.