pescatariangluten-freedairy-freenut-freesoy-free
Fish Salad
From Soyer's standard cookery, 1912
Serves 4
Great for utilizing leftover fish.
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
178Calories
17 gProtein
10 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein17 g
Carbohydrates10 g
Fiber0.4 g
Sugars3.5 g
Total Fat6.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol101 mg
Sodium574 mg
Potassium443 mg
Calcium50 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus392 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C1 mg
Vitamin A22 mcg
Vitamin E1.5 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate14 mcg
Choline38 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 70. The excerpt below is the record exactly as published.
Fish Salad. This is a capital recipe for utilizing odds and ends of fish. Flake two cupfuls of any kind of cold boiled fish and add half a pound of picked and chopped shrimps. Stir in two tablespoonfuls of capers, a little pepper, celery seed, and four tablespoonfuls of vinegar. A little cayenne or a minced green chili may be added if pungency it not disliked. Next, mix with these just enough mayonnaise dressing to make the whole slightly moist, and serve with lettuce leaves. Hard-boiled eggs in slices, beetroot cut in patterns, and scraps of aspic jelly
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