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Salmon Salad

Name: Salmon Salad
Yield: 4 servings
Ingredients: one can of salmon; one-fourth of a head of cabbage; two bunches of celery; one teaspoon mustard; two-thirds cup of vinegar; one teaspoon of Worcestershire sauce; Pepper to taste; salt to taste

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

39Calories

2 gProtein

5 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories39 kcal

Protein1.9 g

Carbohydrates4.6 g

Fiber0.1 g

Sugars0.2 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol3.4 mg

Sodium64 mg

Potassium213 mg

Calcium38 mg

Iron0.2 mg

Magnesium13 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A0.9 mcg

Vitamin E0 mg

Vitamin K33 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate1.8 mcg

Choline0 mg

Caffeine0 mg

Water115 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.

SALMON SALAD. Mrs. C. D. Tourtellott. To one can of salmon take one-fourth of a head of cabbage and two bunches of celery. Chop cabbage and celery very fine, mix it with the salmon, then add one teaspoon mustard, two-thirds cup of vinegar, with one teaspoon of Worcestershire sauce. Pepper and salt to taste

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