Salmon Salad

Name: Salmon Salad
Ingredients: 1 can salmon; 1 large cucumber pickle; 1 cup vinegar; 1 tsp. mustard; 1 tsp. butter; % tsp. salt; 2 eggs, well beaten; 1 tsp. sugar; Dash of cayenne

From Carolina cookery from Quaker kitchens, 1924

Serve with dressing when it has become very cold.

Presented as published in 1924. 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

86Calories

1 gProtein

9 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories86 kcal

Protein1.2 g

Carbohydrates8.5 g

Fiber2.2 g

Sugars6.9 g

Total Fat4.7 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol10 mg

Sodium2847 mg

Potassium238 mg

Calcium127 mg

Iron0.6 mg

Magnesium19 mg

Phosphorus48 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A8.2 mcg

Vitamin E0.3 mg

Vitamin K34 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate16 mcg

Choline0 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

SALMON SALAD 1 can salmon Onion, if liked 1 large cucumber pickle Remove skin and bones from salmon, break into small pieces, chop up the pickle and add few gratings of onion. Pour over this the following dressing when dressing has become very cold. DRESSING 1 cup vinegar 1 tsp. mustard 1 tsp. butter % tsp. salt 2 eggs, well beaten 1 tsp. sugar Dash of cayenne

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