pescatariangluten-freenut-freesoy-free
Salmon Salad
From Buckeye cookery, 1892
Serves 1
Some may like to add lemon juice and brown sugar.
Presented as published in 1892. 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
530Calories
14 gProtein
21 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein14 g
Carbohydrates21 g
Fiber8.7 g
Sugars0.7 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.9 g
Omega-30.3 g
Cholesterol468 mg
Sodium9931 mg
Potassium580 mg
Calcium218 mg
Iron4.5 mg
Magnesium74 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.5 mg
Manganese6.4 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A416 mcg
Vitamin E2.6 mg
Vitamin K51 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate64 mcg
Choline291 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Buckeye cookery (1892), page 165. The excerpt below is the record exactly as published.
SALMON SALAD. Set a can of salmon in a kettle of boiling water, let boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and around it, sprinkle salt and pepper over, cover with cold vinegar, and let it stand a day, take it from the vinegar and lay it on a platter. Prepare a dressing as follows: Beat the yolks of two raw eggs with the yolks of two eggs boiled hard and mashed fine as possible; add eradually a table- spoon mustard, three of melted butter, or the best of salad-oil, a little salt and pepper (either black or cayenne), and yinegar to taste
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