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Salmon Salad

Name: Salmon Salad
Yield: 3 servings
Ingredients: 2 lbs. of salmon; Juice of 1 lemon; 1 tbsp. of vinegar; 1 tsp. of sugar; Fine salad oil; 1 tsp. of mustard; 1 pinch of pepper; 2 hard boiled eggs; 1 raw yolk of egg

From The art of German cooking and baking, 1922

Serves 3

Presented as published in 1922. 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

656Calories

67 gProtein

12 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein67 g

Carbohydrates12 g

Fiber0.5 g

Sugars9.7 g

Total Fat36 g

Saturated Fat4.7 g

Monounsaturated Fat14 g

Polyunsaturated Fat9.3 g

Omega-30 g

Cholesterol291 mg

Sodium267 mg

Potassium1571 mg

Calcium61 mg

Iron3 mg

Magnesium97 mg

Phosphorus674 mg

Zinc2.4 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C13 mg

Vitamin A86 mcg

Vitamin E4.2 mg

Vitamin K0.8 mcg

Vitamin B62.5 mg

Vitamin B1210 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)24 mg

Folate98 mcg

Choline100 mg

Caffeine0 mg

Water286 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 62. The excerpt below is the record exactly as published.

SALMON SALAD. Quantity for 6 Persons. 2 lbs. of salmon Juice of 1 lemon 2 hard boiled eggs 1 tbsp. of vinegar 1 raw yolk of egg 1 tsp. of sugar Fine salad oil Salt 1 tsp. of mustard 1 pinch of pepper

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