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Salmon Salad
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
26Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein1.7 g
Carbohydrates3.8 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium14 mg
Potassium112 mg
Calcium14 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.7 mcg
Choline2.3 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 24. The excerpt below is the record exactly as published.
SALMON SALAD. Take a tender head of celery, and cut in half length pieces. Open a can of salmon, and cut this in about half-inch dice; chop one small onion very fine; mix all 84 DORA'S COOK BOOK. together, adding salt, pepper, and vinegar to taste
Cook this with the app: pantry check, scaling, and the assistant.