Salad—Pimento with Egg and Tuna Fish

Name: Salad—Pimento with Egg and Tuna Fish
Ingredients: 4 hard-boiled eggs; % cup tuna fish; 1 teaspoon lemon juice; 1-3 cup mayonnaise; 1% teaspoon salt; few grains cayenne; 1% teaspoon mustard; 1 tablespoon chopped pickles; 1 teaspoon gelatine; 1 tablespoon water; Canned pimentos

From The housewife's aid, 1950

Recipe attributed to Mrs. F. LaRoque.

Presented as published in 1950. 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

905Calories

51 gProtein

3 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories905 kcal

Protein51 g

Carbohydrates3 g

Fiber0.5 g

Sugars1.6 g

Total Fat75 g

Saturated Fat15 g

Monounsaturated Fat20 g

Polyunsaturated Fat37 g

Omega-34 g

Cholesterol817 mg

Sodium4702 mg

Potassium532 mg

Calcium155 mg

Iron5.9 mg

Magnesium57 mg

Phosphorus586 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D5.6 mcg

Vitamin C2.3 mg

Vitamin A332 mcg

Vitamin E4.5 mg

Vitamin K122 mcg

Vitamin B60.7 mg

Vitamin B124.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate101 mcg

Choline614 mg

Caffeine0 mg

Water300 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 10. The excerpt below is the record exactly as published.

SALAD—PIMENTO WITH EGG AND TUNA FISH 4 hard-boiled eggs % cup tuna fish 1 teaspoon lemon juice 1-3 cup mayonnaise 1% teaspoon salt and few grains cayenne 1% teaspoon mustard 1 tablespoon chopped pickles 1 teaspoon gelatine 1 tablespoon water Canned pimentos

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