Frenchpescatariangluten-freedairy-freenut-freeegg-freesoy-free
Salmon Salad
From The bride's cook book, 1915
Serves 4
Other fish salads may be prepared the same way.
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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8.9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium2.8 mg
Potassium31 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.6 mcg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 53. The excerpt below is the record exactly as published.
SALMON SALAD Salmon, boned, skinned French Dressing
Cook this with the app: pantry check, scaling, and the assistant.