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Salmon Salad

Name: Salmon Salad
Yield: 1 servings
Ingredients: 3 large cold boiled potatoes; 2 bunches of celery; 4 hard-boiled eggs, quartered; salad dressing

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

716Calories

39 gProtein

86 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories716 kcal

Protein39 g

Carbohydrates86 g

Fiber15 g

Sugars5.8 g

Total Fat24 g

Saturated Fat7.1 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat3 g

Cholesterol746 mg

Sodium1726 mg

Potassium2296 mg

Calcium341 mg

Iron30 mg

Magnesium164 mg

Phosphorus604 mg

Zinc4.2 mg

Copper4 mg

Manganese6.1 mg

Vitamin D4.4 mcg

Vitamin C24 mg

Vitamin A298 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B61.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)5.6 mg

Folate133 mcg

Choline588 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 329. The excerpt below is the record exactly as published.

SALMON SALAD.— Cut 3 large cold boiled potatoes fine, chop 2 bunches of celery. Mix with salad dressing and serve with 4 hard-boiled eggs, quartered

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