Salmon Salad

Name: Salmon Salad
Yield: 4 servings
Ingredients: one can of salmon; four eggs hard; a table-spoonful of melted butter or olive-oil; one tea-cupful of vinegar; one tea-spoonful of salt; two tea-spoonfuls of made mustard; one-half a tea-spoonful of pepper

From The new Kentucky home cook book, 1884

Serves 4

Lobster salad may be prepared in the same way.

Presented as published in 1884. 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

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.

SALMON SALAD. Pick carefully one can of salmon. Boil four eggs hard, separate the whites from the yelks, mash the yelks, and mix smoothly with a table-spoonful of melted butter or olive-oil. Dissolve in one tea-cupful of vinegar one tea-spoonful of salt, two tea-spoonfuls of made mustard, and one-half a tea- spoonful of pepper

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