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Fish Salad with Cucumbers
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
215Calories
31 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein31 g
Carbohydrates7 g
Fiber0 g
Sugars2 g
Total Fat6.5 g
Saturated Fat3.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol127 mg
Sodium792 mg
Potassium632 mg
Calcium81 mg
Iron0.5 mg
Magnesium54 mg
Phosphorus723 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A52 mcg
Vitamin E1.3 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate1.2 mcg
Choline4.2 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 127. The excerpt below is the record exactly as published.
Fish Salad with Cucumbers. Season two cups of cold flaked halibut, haddock or white lake fish with salt, pepper, lemon juice and a little oil. Let it stand for at least an hour. Drain well, and add cucumbers cut into cubes. Dress with whipped cream to which have been added lemon juice, two table- SALADS AND SALAD DRESSING. 285 spoons of grated cucumber, one teaspoon of onion juice, and paprika
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