pescatariangluten-freedairy-freenut-freesoy-free
Salmon Salad
From Cookery for every household, 1914
Serves 4
Finely sliced radish, tomato, or cress may also be used for garnishing.
Presented as published in 1914. 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
68Calories
4 gProtein
6 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories68 kcal
Protein4.3 g
Carbohydrates6 g
Fiber0 g
Sugars0.4 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.8 g
Cholesterol51 mg
Sodium87 mg
Potassium256 mg
Calcium30 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.1 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate6.1 mcg
Choline44 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 287. The excerpt below is the record exactly as published.
Salmon Salad (Salade de Saumon) Take the remains of cooked salmon, remove from them all skin and bone and break up the fish into flakes. Pile it up in a salad dish in the form of a pyramid, and coat it with mayonnaise sauce or with salad dressing (Recipe 749). Allow this to stand in a cool place for | hour at least, then decorate round the base with some small curly lettuce leaves and sections of hard-boiled egg
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