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Salmon Salad

Name: Salmon Salad
Yield: 5 servings
Ingredients: One quart of cooked salmon; two heads of lettuce; two tablespoonfuls of lemon juice; one of vinegar; two of capers; one teaspoonful of salt; one-third of a teaspoonful of pepper; one cupful of mayonnaise dressing

From Miss Parloa's new cook book and marketing guide, 1880

Serves 5

Garnish with whole leaves and lemon slices if desired.

Presented as published in 1880. 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

664Calories

48 gProtein

9 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories664 kcal

Protein48 g

Carbohydrates8.9 g

Fiber0.2 g

Sugars0.3 g

Total Fat48 g

Saturated Fat7 g

Monounsaturated Fat12 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol104 mg

Sodium990 mg

Potassium1181 mg

Calcium55 mg

Iron1.1 mg

Magnesium78 mg

Phosphorus652 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D25 mcg

Vitamin C2.6 mg

Vitamin A80 mcg

Vitamin E6.6 mg

Vitamin K63 mcg

Vitamin B61.4 mg

Vitamin B129 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)19 mg

Folate12 mcg

Choline215 mg

Caffeine0 mg

Water385 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 102. The excerpt below is the record exactly as published.

Salmon Salad. One quart of cooked salmon, two heads of lettuce, two table-spoonfuls of lemon juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise dressing

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