Salmon Salad

Name: Salmon Salad
Ingredients: 1 can salmon; 2 stalks celery; t1!, cup vinegar; 1 teaspoon mustard; yolks of 2 eggs; 1 tablespoon sugar; salt

From The Carbon County cook book, 1926

Presented as published in 1926. 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

196Calories

6 gProtein

17 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories196 kcal

Protein6 g

Carbohydrates17 g

Fiber0.2 g

Sugars13 g

Total Fat9.4 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol367 mg

Sodium156 mg

Potassium260 mg

Calcium92 mg

Iron1.1 mg

Magnesium14 mg

Phosphorus161 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate50 mcg

Choline279 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 50. The excerpt below is the record exactly as published.

Salmon Salad. 1 can salmon, pick over; 2 stalks celery chop- ped fine. Dressing—t1!, cup vinegar, 1 teaspoon mustard, yolks of 2 eggs, 1 tablespoon sugar, salt

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