Fish Salad
From Dainty dinners and dishes for Jewish families, 1907
Chicken Salad is made the same way, substituting dice of chicken and smoked beef for the flaked fish.
Presented as published in 1907. 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
184Calories
7 gProtein
40 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein6.8 g
Carbohydrates40 g
Fiber7.7 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium803 mg
Potassium1024 mg
Calcium123 mg
Iron14 mg
Magnesium75 mg
Phosphorus131 mg
Zinc1.1 mg
Copper2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate24 mcg
Choline0.6 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 11. The excerpt below is the record exactly as published.
FISH SALAD. Mayonnaise de Cabillaud. Cold cooked cod or other white fish. Cold sliced potatoes. 1 tablespoonful capers. Cooked beetroot. Mayonnaise sauce. 1 head of celery, blanched and cut up in dice
Cook this with the app: pantry check, scaling, and the assistant.