Salmon Salad
From Anson County cook book, 1928
Diced celery can be added if desired.
Presented as published in 1928. 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
233Calories
14 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein14 g
Carbohydrates19 g
Fiber0.3 g
Sugars19 g
Total Fat9 g
Saturated Fat3.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol201 mg
Sodium3721 mg
Potassium269 mg
Calcium198 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus237 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline170 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.
SALMON SALAD V2 tablespoon salt ¥2 tablespoon mustard 1 tablespoon sugar !4 tablespoon Melrose flour 1 can salmon 1 egg % cup milk M cup vinegar V2 tablespoon gelatine, soaked in % cup water
Cook this with the app: pantry check, scaling, and the assistant.