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Salmon Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Can be garnished with hard-boiled eggs, pickled beets, olives, or capers.
Presented as published in 1885. 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
419Calories
6 gProtein
3 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein6.3 g
Carbohydrates2.7 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat3.4 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol20 mg
Sodium180 mg
Potassium291 mg
Calcium96 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus102 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E14 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate1 mcg
Choline21 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 209. The excerpt below is the record exactly as published.
SALMON SALAD. For a salmon salad, mix together one part of cold boiled or canned salmon and two parts of chopped celery which has been thoroughly washed, and dried on a clean towel ; season these ingredients palatably with salt and pepper, put them into a salad-bowl, pour over them a very little salad- oil and vinegar, using about three tablespoonfuls of oil and one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.