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Fish Salad with Cucumber Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
577Calories
38 gProtein
23 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein38 g
Carbohydrates23 g
Fiber0.7 g
Sugars2.4 g
Total Fat37 g
Saturated Fat18 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol171 mg
Sodium1596 mg
Potassium845 mg
Calcium296 mg
Iron0.8 mg
Magnesium65 mg
Phosphorus759 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C20 mg
Vitamin A87 mcg
Vitamin E1.3 mg
Vitamin K63 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate17 mcg
Choline6.9 mg
Caffeine0 mg
Water608 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.
FISH SALAD WITH CUCUMBER SAUCE 1% cups cold, flaked fish Salt, cayenne, lemon juice 1% tablespoon granulated gelatine, soaked in 114 tablespoons cold water Cream Dressing (p. 494) % cup heavy cream, beaten until stiff Lettuce Cucumber Sauce (p. 207)
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