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Salmon Salad
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
481Calories
75 gProtein
2 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein75 g
Carbohydrates2.2 g
Fiber0.6 g
Sugars0.6 g
Total Fat17 g
Saturated Fat5.4 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol767 mg
Sodium2018 mg
Potassium937 mg
Calcium167 mg
Iron4.2 mg
Magnesium94 mg
Phosphorus1586 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.9 mcg
Vitamin C0.6 mg
Vitamin A256 mcg
Vitamin E4.1 mg
Vitamin K2.7 mcg
Vitamin B60.6 mg
Vitamin B128.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.1 mg
Folate72 mcg
Choline442 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.
SALMON SALAD. (Norway.) Remove the skin and bones of i pound of cold cooked fish and flake it into pieces with a fork. Mix it with the sliced yolks of 3 hard-boiled eggs, a tablespoonful each of chopped olives and capers, and gherkin pickles, then add enough mayonnaise dressing, and arrange on a dish edged with lettuce leaves and pieces of aspic jelly, if this is at hand. SWEETBREAD SALAD. (AustrU.) Parboil one pair of large sweetbreads and cut them into dice ; in cooking them season the water with onion, carrot, celery, and parsley, or else cook them in some white broth. Mix the pieces with an equal amount of cooked green peas, and cover 152 i With a Saucepan over the Sea with mayonnaise. Stir well ; serve on a border of lettuce. This is both dainty and good. CHICKEN SALAD. (England.) Mix I tablespoonful of capers
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