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Salmon Salad

Name: Salmon Salad
Yield: 2 servings
Ingredients: Two cups of salmon; Yolks of three hard boiled eggs; two tablespoons butter; six tablespoons vinegar; two teaspoons sugar; one teaspoon salt; one-half teaspoon each of pepper; one-half teaspoon each of made mustard

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

469Calories

56 gProtein

5 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories469 kcal

Protein56 g

Carbohydrates5.1 g

Fiber0.1 g

Sugars4.5 g

Total Fat33 g

Saturated Fat4.7 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol441 mg

Sodium1380 mg

Potassium1274 mg

Calcium78 mg

Iron3.3 mg

Magnesium79 mg

Phosphorus627 mg

Zinc2.5 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E0.8 mg

Vitamin K1.2 mcg

Vitamin B62.1 mg

Vitamin B128.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)19 mg

Folate94 mcg

Choline221 mg

Caffeine0 mg

Water264 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.

Salmon Salad Two cups of salmon, chopped fine with the following dress- ing: Yolks of three hard boiled eggs, mashed fine; two table- spoons butter, six tablespoons vinegar, two teaspoons sugar, one teaspoon salt, one-half teaspoon each of pepper

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