Fish Salad

Name: Fish Salad
Ingredients: Cold Boiled Fish; 1 Lettuce; 1 Egg; Salad Dressing, or Remoulade Sauce

From The art of living in Australia, 1893

Presented as published in 1893. 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

174Calories

11 gProtein

21 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories174 kcal

Protein11 g

Carbohydrates21 g

Fiber0 g

Sugars0.2 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium168 mg

Potassium903 mg

Calcium113 mg

Iron1.1 mg

Magnesium44 mg

Phosphorus214 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K123 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water611 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 222. The excerpt below is the record exactly as published.

FISH SALAD. Cold Boiled Fish . . . . 4i. 1 Lettuce ^d. 1 Egg Id. Salad Dressing, or Remoulade Sauce

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