French Fish Salad

Name: French Fish Salad
Ingredients: Select some firm white-fish (halibut is excellent for this purpose); three sardines; crisp lettuce leaves; a half-pint of it; three sardines rubbed smooth with the back of a fork

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

1651Calories

0 gProtein

1 gCarbs

187 gFat

Full nutrition (32 nutrients)

Calories1651 kcal

Protein0 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.7 g

Total Fat187 g

Saturated Fat26 g

Monounsaturated Fat43 g

Polyunsaturated Fat109 g

Cholesterol0 mg

Sodium1166 mg

Potassium34 mg

Calcium17 mg

Iron0.6 mg

Magnesium2.4 mg

Phosphorus60 mg

Zinc0.3 mg

Copper0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E28 mg

Vitamin K59 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0 mcg

Choline1.7 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 75. The excerpt below is the record exactly as published.

French Fish Salad, — Select some firm white-fish (halibut is excellent for this pur- pose), and boil. When perfectly cold cut it into neat slices ; on each slice lay a sardine, and arrange the fish upon and among crisp lettuce leaves. Prepare a mayonnaise dress- ing, and into a half-pint of it stir three sar- dines rubbed smooth with the back of a fo

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