Mayonnaise of Salmon
From Good Housekeeping summer cookery book, 1932
A whole cut of salmon may be boiled and decorated with Aspic Mayonnaise Sauce.
Presented as published in 1932. 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
212Calories
12 gProtein
27 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein12 g
Carbohydrates27 g
Fiber0 g
Sugars0.6 g
Total Fat6.1 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium162 mg
Potassium1237 mg
Calcium143 mg
Iron0.8 mg
Magnesium63 mg
Phosphorus248 mg
Zinc2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E0.5 mg
Vitamin K171 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water802 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 5. The excerpt below is the record exactly as published.
MAYONNAISE OF SALMON Cold salmon Cucumber Mayonnaise Sauce Truffle Lettuce Gherkin ‘ Watercress Hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.