Salmon Salad
From The Wilson cook book, 1941
Presented as published in 1941. 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
394Calories
26 gProtein
17 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein26 g
Carbohydrates17 g
Fiber0.5 g
Sugars14 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.4 g
Omega-30.3 g
Cholesterol744 mg
Sodium1051 mg
Potassium460 mg
Calcium162 mg
Iron3.8 mg
Magnesium38 mg
Phosphorus431 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline588 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 46. The excerpt below is the record exactly as published.
Salmon Salad 1 can salmon (pink) *, cup celery (diced) 4 eggs 14 teaspoon salt Boil eggs hard, mash and add olive oil. salt in vinegar adding pepper to taste. Mix all together. 2 tablespoons olive oil 1 cup vinegar 1 tablespoon sugar 2 teaspoons mustard
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