Salmon Salad

Name: Salmon Salad
Ingredients: cooked salmon; some shredded lettuce; mayonnaise dressing; quartered hard-boiled eggs; finely chopped cooked beets

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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

2150Calories

64 gProtein

31 gCarbs

200 gFat

Full nutrition (33 nutrients)

Calories2150 kcal

Protein64 g

Carbohydrates31 g

Fiber4.5 g

Sugars19 g

Total Fat200 g

Saturated Fat28 g

Monounsaturated Fat47 g

Polyunsaturated Fat112 g

Cholesterol130 mg

Sodium1589 mg

Potassium2070 mg

Calcium104 mg

Iron3.5 mg

Magnesium144 mg

Phosphorus929 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D31 mcg

Vitamin C8.1 mg

Vitamin A104 mcg

Vitamin E30 mg

Vitamin K107 mcg

Vitamin B61.9 mg

Vitamin B1211 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)24 mg

Folate192 mcg

Choline283 mg

Caffeine0 mg

Water630 g

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 49. The excerpt below is the record exactly as published.

SALMON SALADS Break the cooked salmon into small pieces, add some shredded lettuce and mix with as much mayonnaise dressing as desired. Put the salad on a platter, surround with lettuce leaves and quartered hard-boiled eggs, and sprinkle finely chopped cooked beets

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