pescatariangluten-freesoy-free
Salmon Salad
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
327Calories
22 gProtein
21 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein22 g
Carbohydrates21 g
Fiber0.3 g
Sugars19 g
Total Fat18 g
Saturated Fat4.8 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol570 mg
Sodium1387 mg
Potassium308 mg
Calcium95 mg
Iron2.9 mg
Magnesium29 mg
Phosphorus341 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C18 mg
Vitamin A242 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate82 mcg
Choline443 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 57. The excerpt below is the record exactly as published.
SALMON SALAD. Mrs. Frank A. Howe. No. 430 Cedar avenue, Long Beach, Cal.— To each can of salmon, add the same amount of celery, which has been cut or chopped; one cup of broken English walnut meats. After being well mixed, pour over this dressing: Scald one-half cup vinegar; to the beaten yolks of six eggs add one teaspoon butter, one teaspoon dry mustard, one scant teaspoon of salt, three tablespoons sugar; add the vinegar and cook. When cold add one scant cup sweet cream and dash of red pepper
Cook this with the app: pantry check, scaling, and the assistant.