pescatariangluten-freedairy-freenut-freesoy-free
Salmon Salad
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
686Calories
46 gProtein
49 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein46 g
Carbohydrates49 g
Fiber0.6 g
Sugars28 g
Total Fat33 g
Saturated Fat5 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol113 mg
Sodium3293 mg
Potassium1114 mg
Calcium534 mg
Iron2.8 mg
Magnesium96 mg
Phosphorus795 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D28 mcg
Vitamin C1.4 mg
Vitamin A35 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.7 mg
Vitamin B129 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate31 mcg
Choline180 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.
Salmon Salad 1 can pink salmon 4 hard boiled eggs — sliced 1 cup drained canned peas 1/^ cups boiled salad dress- 1 cup diced celery
Cook this with the app: pantry check, scaling, and the assistant.