Fish Salad
From War cook book, 1918
Presented as published in 1918. 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
2621Calories
124 gProtein
7 gCarbs
234 gFat
Full nutrition (33 nutrients)
Calories2621 kcal
Protein124 g
Carbohydrates6.7 g
Fiber0 g
Sugars0.7 g
Total Fat234 g
Saturated Fat35 g
Monounsaturated Fat56 g
Polyunsaturated Fat130 g
Cholesterol303 mg
Sodium2000 mg
Potassium2796 mg
Calcium252 mg
Iron3.8 mg
Magnesium181 mg
Phosphorus1744 mg
Zinc3.4 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A180 mcg
Vitamin E33 mg
Vitamin K59 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate80 mcg
Choline1.7 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.
FISH SALAD. 2 cups cooked fish 1 cup celery y. cup French dressing 1 cup mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.