Salmon Salad
From The National home cook book, 1900
Serve chilled.
Presented as published in 1900. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2372 mg
Potassium106 mg
Calcium20 mg
Iron0 mg
Magnesium4.4 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The National home cook book (1900), page 39. The excerpt below is the record exactly as published.
SALMON SALAD—A can of salmon, a little celery ot _ teaspoon salt, é ' spoon flour and one egg. Mix well and pour slowly into ~ ' boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.