Salmon Salad

Name: Salmon Salad
Ingredients: 1 can salmon; 4 tbs. vinegar; 1 egg; 1 tbs. flour; 1 tbs. sugar; 1/2 tsp. salt; 1/2 tsp. prepared mustard; 1 tbs. butter; 1/2 cup condensed milk

From Carolina cookery from Quaker kitchens, 1924

This may be served hot on crackers or thin slices of buttered toast or used cold as sandwich filling.

Presented as published in 1924. 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

658Calories

20 gProtein

103 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories658 kcal

Protein20 g

Carbohydrates103 g

Fiber0.1 g

Sugars97 g

Total Fat29 g

Saturated Fat10 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol270 mg

Sodium1467 mg

Potassium663 mg

Calcium478 mg

Iron1.7 mg

Magnesium51 mg

Phosphorus507 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C4 mg

Vitamin A195 mcg

Vitamin E0.8 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.9 mg

Folate53 mcg

Choline285 mg

Caffeine0 mg

Water142 g

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

SALMON SALAD 1 can salmon 4 tbs. vinegar 1 egg % tsp. salt 1 tbs. flour % tsp. prepared mustard 1 tbs. sugar 1 tbs. butter % cup condensed milk .

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