Fish Salad

Name: Fish Salad
Ingredients: 2 cups celery, cut fine; 2 tablespoons minced onion; 2 cups cooked fish, flaked; 1/4 cup sweet pickles, chopped; 3 tablespoons minced green pepper; 3 tablespoons lemon juice; 1/2 cup mayonnaise

From Seafood cookery from Carteret County kitchens, 1900

Recipe contributed by Mrs. Cecil Morris, Atlantic Club.

Presented as published in 1900. 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

1467Calories

126 gProtein

30 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1467 kcal

Protein126 g

Carbohydrates30 g

Fiber1.3 g

Sugars14 g

Total Fat91 g

Saturated Fat15 g

Monounsaturated Fat20 g

Polyunsaturated Fat51 g

Omega-35.9 g

Cholesterol349 mg

Sodium1294 mg

Potassium3253 mg

Calcium310 mg

Iron3.8 mg

Magnesium204 mg

Phosphorus1754 mg

Zinc3.5 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C62 mg

Vitamin A207 mcg

Vitamin E3.9 mg

Vitamin K213 mcg

Vitamin B61.9 mg

Vitamin B1211 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.9 mg

Folate108 mcg

Choline43 mg

Caffeine0 mg

Water711 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 13. The excerpt below is the record exactly as published.

FISH SALAD 2 cups celery, cut fine 2 tablespoons minced onion 2 cups cooked fish, flaked 1/4 cup sweet pickles, chopped 3 tablespoons minced green pepper 3 tablespoons lemon juice /2 cup mayonnaise

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