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Salmon Salad

Name: Salmon Salad
Yield: 3 servings
Ingredients: For a pound can of salmon; a fine head of crisp lettuce; plenty of mayonnaise dressing

From The household (of the Detroit free press), 1886

Serves 3

Any cold, boiled fish can be used.

Presented as published in 1886. 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

298Calories

31 gProtein

7 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories298 kcal

Protein31 g

Carbohydrates6.8 g

Fiber0 g

Sugars0 g

Total Fat15 g

Saturated Fat2.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol83 mg

Sodium690 mg

Potassium800 mg

Calcium354 mg

Iron1.1 mg

Magnesium58 mg

Phosphorus550 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D21 mcg

Vitamin C0 mg

Vitamin A26 mcg

Vitamin E2.1 mg

Vitamin K44 mcg

Vitamin B60.5 mg

Vitamin B126.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate23 mcg

Choline133 mg

Caffeine0 mg

Water305 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 502. The excerpt below is the record exactly as published.

SALMON SALAD. For a pound can of salmon, break a fine head of crisp lettuce into bits and mix well, then add plenty of mayonnaise dressing

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