Salmon Salad

Ingredients

• 1 can salmon
• 2 sweet peppers
• 2 cabbage leaves
• 4 pickles
• 1 large apple
• 2 hard boiled eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoonful butter
• 1/2 cup vinegar

Method

1. 1

   Slice cabbage, sweet peppers, pickles and apples very fine, dice hard boiled eggs, add salt, pepper, butter and vinegar; pour over salmon and mix well.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 20. The excerpt below is the record exactly as published.

1 cup vinegar; 1 tablespoon sugar; 1 tablespoon butter; yolks of 2 eggs; y2 cup water. Cook vinegar and water, add butter, sugar, a pinch of salt, and pepper to taste. Beat eggs well and stir in quickly. Remove from fire and pour while hot over salad. Serve cold. MRS. HERMAN USENER. Nut Salad. 6 apples, cut in small slices ; 2 bunches of celery, cut fine; 1 cup nuts; 2 tablespoonfuls whipped cream; 2 tablespoonfuls salad dressing. MRS. LOUIS STIELER. Herring Salad. Soak 6 herring over night, remove skin and bones. 1 pound pork (may be omitted) cooked tender, 6 large irish potatoes boiled in jackets, 1 bunch celery, 5 large apples, 4 good sized sour pickles, 6 large canned or — 63 — fresh beets, 5 hard boiled eggs. Cut all ingredients in small dice. Mix potatoes and beets first then add other ingredients. Then mix with a good mayonnaise dressing. ELLA EVERS. Potato Salad with Herring. 6 medium sized potatoes, boiled in their jackets; 3 hard boiled eggs; salt and pepper and onion to taste; 2 or 3 salt herrings, soaked at least 12 hours. Slice potatoes, remove bones from herrings and cut into cubes; mix together. Let come to a boil y2 cup vinegar, a tablespoonful of lard, salt, pepper, chopped onion and % cup water, pour over salad and serve cold. MRS. FRITZ SIMON. Picnic Salad. V2 Qt. finely chopped cabbage ; 6 apples ; 1 cup nuts ; 1 cup celery or 1 tablespoonful celery seed; 3 hard boiled eggs ; 1' cup of cream. DRESSING: 2 raw eggs, well beaten; 1 tablespoon* ful of mixed mustard; 1 tablespoonful of sugar; 4 tablespoonfuls of vinegar; salt to taste; a little white pepper. Mix well, add the cream and pour over the mixture. MRS. ROBERT BLUM. Tomato Salad. Peel and cut a slice from stem end of each tomato and remove the inside pulp. Pare 2 small cucumbers, cut in quarters and put in ice water until ready to mix> then dry and cut in thin slices. Mix with drained tomato — 64 — pulp and moisten with mayonnaise. Arrange lettuce leaves, put in tomatoes filled with cucumber mixture and put 1 teaspoon mayonnaise on top of each. MRS. CHAS. SCHWARZ. Tomato Salad. Remove stems of tomatoes, cut almost into halves, then into quarters and then into eighths, salt. Set in head of lettuce. One tablespoon diced pineapple, one tablespoon mayonnaise, add nuts if desired. VERDIE KETTNER. Surprise Salad. Peel medium sized tomatoes, scoop out the pulp; chop cabbage and celery very fine, add a few broken walnut meats and mix with mayonnaise dressing; add a pinch of salt and pepper. Fill the tomatoes with the mixture and serve cold. MRS. EDNA ALSTON. Pear Salad. Serve two halves of canned pears on lettuce leaves, grate cheese over the pears, and put mayonnaise on top. MRS. P. W. LEMONS. Harvard Salad. Cover large green pepper with ice water and let stand until crisp. Cut a slice from stem, remove seeds, and wipe out inside. Mash cream cheese, moisten with cream and season with salt and cayenne pepper. Fill pepper case with cheese, chill thoroughly, and cut in 1/3 inch slices crosswise. Drain slices of canned pineapple, and serve — 65 — a slice of pepper and cheese on top of a slice of pine- apple on lettuce leaves with a teaspoon of mayonnaise on top. MRS. P. W. LEMONS. Salmon Salad. 1 can salmon; 2 sweet peppers; 2 cabbage leaves; 4 pickles; 1 large apple; 2 hard boiled eggs; y2 teaspoon salt; i/4 teaspoon black pepper; 1 tablespoonful butter melted; % cup vinegar. Slice cabbage, sweet peppers, pickles and apples very fine, dice hard boiled eggs, add salt, pepper, butter and vinegar; pour over salmon and mix well. MRS. D. A. RILEY. Fruit Salad Dressing. y2 cup sugar; y2 teaspoon mustard; y2 teaspoon salt

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