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Salmon Salad
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
107Calories
3 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein3 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol9.9 mg
Sodium112 mg
Potassium41 mg
Calcium30 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus45 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A6.9 mcg
Vitamin E1.7 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0.5 mcg
Choline10 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 187. The excerpt below is the record exactly as published.
a Mayonnaise dressing., and mix part of it with the chicken; arrange the salad in a dish, pour the remainder of the dressing over it, and garnish with celery The Boston Cook Book. 315 leaves and capers, or lettuce^ and yolk of hard-boiled egg rubbed through a fine strainer. Lohster Salad, — Cut one pint of lobster meat in dice, season with a French dressing,, and keep it on ice until ready to serve, then mix with half of the Mayonnaise dressing. Make nests or cups of the crisp lettuce leaves ; break the poorer lettuce leaves and mix with the lobster. Put a large spoonful of the lobster in each leaf, with a tablespoonful of the Mayonnaise on the top. Garnish with capers and pounded coral, sprinkled over the dress- ing, and with lohster claws smd parsley round the edge. Salmon Salad, — Prepare in the same way with cooked or canned salmon
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