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Fish Salad

Name: Fish Salad
Yield: 2 servings
Ingredients: any kind of cold fish; pickled gherkins; any other kind of green pickle; slices of lemon; some parsley

From The Cook County cook book, 1912

Serves 2

Recipe by Mrs. Robert Appleton, 1128 Center Ave., Wilmette, 111.

Presented as published in 1912. 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

27Calories

3 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories27 kcal

Protein2.5 g

Carbohydrates5.7 g

Fiber2 g

Sugars1.5 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5.8 mg

Sodium201 mg

Potassium161 mg

Calcium32 mg

Iron1.2 mg

Magnesium13 mg

Phosphorus53 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C43 mg

Vitamin A55 mcg

Vitamin E0.2 mg

Vitamin K211 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate25 mcg

Choline4.6 mg

Caffeine0 mg

Water78 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 315. The excerpt below is the record exactly as published.

FISH SALAD. — Mix any kind of cold fish with pickled gher- kins, or any other kind of green pickle. Garnish with slices of lemon and some parsley

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