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Salmon Salad

Name: Salmon Salad
Yield: 1 servings
Ingredients: One can of red salmon; Two eggs; 1 dessertspoon of butter; 1 heaping tea- spoon dry mustard; 2 tablespoons granulated sugar; pepper, salt; 1 teacup of tarragon or cider vinegar

From Kentucky receipt book, 1903

Serves 1

Can vary by using less vinegar and adding cream.

Presented as published in 1903. 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

328Calories

17 gProtein

29 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories328 kcal

Protein17 g

Carbohydrates29 g

Fiber0.4 g

Sugars27 g

Total Fat15 g

Saturated Fat3.3 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol392 mg

Sodium164 mg

Potassium390 mg

Calcium83 mg

Iron2.6 mg

Magnesium39 mg

Phosphorus279 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D2 mcg

Vitamin C0.2 mg

Vitamin A169 mcg

Vitamin E1.4 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate54 mcg

Choline298 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 113. The excerpt below is the record exactly as published.

Salmon Salad. One can of red salmon, pour in a bowl and remove all skin and small bones, mince tolerably fine. Serve with this dressing: Two eggs beaten until light, 1 dessertspoon of butter, 1 heaping tea- spoon dry mustard, 2 tablespoons granulated sugar, pepper, salt, and lastly add 1 teacup of tarragon or cider vinegar

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