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Salmon Mayonnaise
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
101Calories
6 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein5.8 g
Carbohydrates12 g
Fiber0.3 g
Sugars0.4 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.9 g
Cholesterol51 mg
Sodium244 mg
Potassium471 mg
Calcium60 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C0.3 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K65 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate6.7 mcg
Choline46 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 61. The excerpt below is the record exactly as published.
Salmon Mayonnaise. Garnish the bottom of a salad-bowl with moderately sea- soned lettuce. Cover with cold, cooked and flaked salmon, thoroughly freed from all skin and bones. Coat with mayonnaise sauce and decorate with anchovy fillets, capers, stoned olives, small slices or quarters of hard- boiled eggs, and small hearts of lettuce
Cook this with the app: pantry check, scaling, and the assistant.