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Salmon Salad

Name: Salmon Salad
Yield: 2 servings
Ingredients: 1 can salmon; Mayonnaise dressing; 1 head lettuce; Ripe olives

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

895Calories

5 gProtein

10 gCarbs

94 gFat

Full nutrition (33 nutrients)

Calories895 kcal

Protein4.7 g

Carbohydrates10 g

Fiber0 g

Sugars0.4 g

Total Fat94 g

Saturated Fat13 g

Monounsaturated Fat22 g

Polyunsaturated Fat55 g

Cholesterol6.9 mg

Sodium637 mg

Potassium495 mg

Calcium52 mg

Iron0.5 mg

Magnesium24 mg

Phosphorus113 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.5 mcg

Vitamin E14 mg

Vitamin K91 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate3.1 mcg

Choline0.8 mg

Caffeine0 mg

Water321 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.

SALMON SALAD 1 can salmon Mayonnaise dressing 1 head lettuce Ripe olives

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