pescatariandairy-freenut-freesoy-free

Salmon Salad

Name: Salmon Salad
Yield: 1 servings
Ingredients: One can of salmon; two hard boiled eggs chopped fine; a pinch of salt; add cracker crumbs; pickle to suit taste; Serve with mayonnaise dressing.

From How we cook in Tennessee .., 1906

Serves 1

Presented as published in 1906. 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

No method was recorded for this recipe.

Nutrition per serving

365Calories

18 gProtein

4 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein18 g

Carbohydrates3.7 g

Fiber0.3 g

Sugars0.8 g

Total Fat31 g

Saturated Fat6.1 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol386 mg

Sodium477 mg

Potassium295 mg

Calcium75 mg

Iron2.2 mg

Magnesium22 mg

Phosphorus261 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0.5 mg

Vitamin A164 mcg

Vitamin E4 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.2 mg

Folate59 mcg

Choline295 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 47. The excerpt below is the record exactly as published.

Salmon Salad. — One can of salmon, two hard boiled eggs chopped fine, a pinch of salt, add cracker crumbs and pickle to suit taste. Serve with mayonnaise dressing.

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