Salmon Salad
From One hundred picnic suggestions, 1915
Cold boiled eggs and fresh cucumber may be used instead of the rice.
Presented as published in 1915. 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
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 11. The excerpt below is the record exactly as published.
Salmon Salad Drain, cool, and flake freshly boiled salmon, or use canned salmon, add half the amount of cold boiled rice, toss lightly in French dressing and pack in a glass jar or tin box lined with wax paper. Serve with mayon- naise or rich boiled dressing to which has been added ^ cup of minced boiled spinach. Garnish with capers, cucumber pickles, and pearl onions
Cook this with the app: pantry check, scaling, and the assistant.