Salmon Salad

Name: Salmon Salad
Ingredients: One pint can salmon; one head lettuce; one tablespoonful lemon juice; one half tablespoonful vinegar; salt and pepper to taste; Half cup mayonaise

From The Elm City cook book, 1896

Presented as published in 1896. 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

1469Calories

99 gProtein

22 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1469 kcal

Protein99 g

Carbohydrates22 g

Fiber0 g

Sugars1 g

Total Fat107 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat56 g

Omega-36.1 g

Cholesterol307 mg

Sodium2705 mg

Potassium2500 mg

Calcium1113 mg

Iron3.5 mg

Magnesium182 mg

Phosphorus1735 mg

Zinc4.8 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D65 mcg

Vitamin C6 mg

Vitamin A98 mcg

Vitamin E6.7 mg

Vitamin K305 mcg

Vitamin B61.7 mg

Vitamin B1221 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)32 mg

Folate80 mcg

Choline454 mg

Caffeine0 mg

Water968 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 22. The excerpt below is the record exactly as published.

SALMON SALAD. One pint can salmon, one head lettuce, one tablespoonful lemon juice, one half tablespoonful vinegar, salt and pepper to taste. Half cup mayonaise

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