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Fish Salad

Name: Fish Salad
Yield: 4 servings
Ingredients: Remove skin and bones and flake cold cooked fish; Sprinkle with salt; and pepper; add a few drops of lemon juice; Arrange on a bed of shredded lettuce; Cover with mayonnaise or cream dressing; garnish with hard boiled eggs and parsley

From Good Things to Eat as Suggested by Rufus, 1911

Serves 4

Presented as published in 1911. 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

93Calories

3 gProtein

11 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein2.7 g

Carbohydrates11 g

Fiber1.7 g

Sugars0.7 g

Total Fat5.1 g

Saturated Fat0.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.9 g

Omega-30.3 g

Cholesterol5.5 mg

Sodium2511 mg

Potassium329 mg

Calcium53 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus60 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C9.7 mg

Vitamin A2.9 mcg

Vitamin E0.3 mg

Vitamin K51 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate6.4 mcg

Choline4.1 mg

Caffeine0 mg

Water174 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.

FISH SALAD— Remove skin and bones and flake cold cooked fish. Sprinkle with salt and pepper and add a few drops of lemon juice. Arrange on a bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley

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