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Fish Salad Spanish

Name: Fish Salad Spanish
Yield: 4 servings
Ingredients: Cut celery, 1 quart; Flaked fish, boiled, 1 pint; Tomato, cut small, 1; Chopped onion, 1 tablespoon; Chopped green pepper, 1 tablespoon

From Around-the-world cook book, 1913

Serves 4

Presented as published in 1913. 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

94Calories

15 gProtein

6 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories94 kcal

Protein15 g

Carbohydrates5.6 g

Fiber0.4 g

Sugars0.8 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol54 mg

Sodium515 mg

Potassium595 mg

Calcium78 mg

Iron0.4 mg

Magnesium36 mg

Phosphorus371 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C7.7 mg

Vitamin A16 mcg

Vitamin E0.7 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B121.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate5.7 mcg

Choline2 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 57. The excerpt below is the record exactly as published.

FISH SALAD SPANISH Cut celery, 1 quart, Flaked fish, boiled, 1 pint, Tomato, cut small, 1, Chopped onion, 1 tablespoon. Chopped green pepper, 1 tablespoon

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