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Salmon-Salad Eggs
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
118Calories
9 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein8.6 g
Carbohydrates17 g
Fiber7.4 g
Sugars0.5 g
Total Fat3.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol14 mg
Sodium9992 mg
Potassium495 mg
Calcium137 mg
Iron3.1 mg
Magnesium62 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate12 mcg
Choline2.8 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 143. The excerpt below is the record exactly as published.
SALMON-SALAD EGGS. Mrs. A. H. Dean. Boil the number of eggs you desire until hard. Mix the powdered yolks with canned salmon, season with vinegar, mustard, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.