Salmon Salad
From Household science and arts, 1913
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
2225Calories
119 gProtein
1 gCarbs
190 gFat
Full nutrition (34 nutrients)
Calories2225 kcal
Protein119 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.3 g
Total Fat190 g
Saturated Fat30 g
Monounsaturated Fat45 g
Polyunsaturated Fat103 g
Omega-312 g
Cholesterol353 mg
Sodium1828 mg
Potassium2121 mg
Calcium56 mg
Iron2.6 mg
Magnesium154 mg
Phosphorus1527 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D62 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E9.5 mg
Vitamin K362 mcg
Vitamin B63.3 mg
Vitamin B1223 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)45 mg
Folate35 mcg
Choline610 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 61. The excerpt below is the record exactly as published.
2 c. cold cooked salmon Lettuce leaves 1 c. boiled dressing RECIPE 260. 6 medium lettuce leaves 1 doz. sardines 2 hard-cooked eggs 2 ts. chopped pickle i c. boiled dressing RECIPE 261. 4 hard-cooked eggs 8 lettuce leaves 4 radishes } c. mayonnaise or boiled dressing RECIPE 262. 4 hard-cooked eggs 8 lettuce leaves 1 c. boiled dressing RECIPE 263. 2 0. chicken 1 0. celery 1} c. mayonnaise or boiled dressing and season it with boiled or mayonnaise dressing. Arrange the lobster on chilled lettuce leaves. G^tmish it with small lobster claws and dressing. SALMON SALAD Wash, chill, and dry lettuce leaves.
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