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Fish Salad
From The household cook book, 1902
Serves 3
Salmon is the favorite fish for salads.
Presented as published in 1902. 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
733Calories
27 gProtein
3 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein27 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.7 g
Total Fat68 g
Saturated Fat10 g
Monounsaturated Fat17 g
Polyunsaturated Fat37 g
Cholesterol220 mg
Sodium515 mg
Potassium576 mg
Calcium68 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus388 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E9.9 mg
Vitamin K35 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate33 mcg
Choline134 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 162. The excerpt below is the record exactly as published.
FISH SALADS. FISH SALAD. — Take any cooked fish which has become cold, remove skin and bones, and flake it or cut in jiieces, and spread it on lettuce leaves. Cover with mayonnaise dressing. Finely picked sar- dines may be added if desired, and also some hard-boiled eggs
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