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Fish Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
35Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein1.4 g
Carbohydrates3.1 g
Fiber1 g
Sugars0.7 g
Total Fat2.4 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol9.3 mg
Sodium102 mg
Potassium87 mg
Calcium20 mg
Iron0.6 mg
Magnesium6.8 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K106 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline2.3 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 145. The excerpt below is the record exactly as published.
FISH 5ALAD. A salad can be made of any kind of cold fish mixed with pickled gherkins or any other kind of green pickle. Oysters or shrimps may be added to the other fish, which should be separated neatly into flakes, and the whole moistened with a salad cream. Garnish with slices of lemon and some parsley
Cook this with the app: pantry check, scaling, and the assistant.