pescatariangluten-freedairy-freenut-freesoy-free
Fish Flake Salad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
27Calories
1 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol4.3 mg
Sodium43 mg
Potassium11 mg
Calcium1.2 mg
Iron0 mg
Magnesium1 mg
Phosphorus18 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.2 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
FISH FLAKE SALAD. Any fish may be used for this, salmon, tuna fish, shrimp, shad and crabmeat being most suitable. Flake the fish fine and mix with chopped celery, chopped green pepper, chopped cucumber, peas or chopped olives. Mix lightly in French dressing and serve on white lettuce leaves with a tablespoon of mayonnaise on top. Garnish with tiny radishes
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