pescatariangluten-freedairy-freenut-freesoy-free
Salmon Salad
From The household cook book, 1902
Serves 3
Ensure lettuce is dry to avoid diluting the mayonnaise.
Presented as published in 1902. 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
103Calories
3 gProtein
7 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein3.1 g
Carbohydrates6.8 g
Fiber0 g
Sugars0 g
Total Fat7.2 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4 g
Cholesterol4.6 mg
Sodium76 mg
Potassium320 mg
Calcium30 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E1 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate2.1 mcg
Choline0.1 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 162. The excerpt below is the record exactly as published.
SALMON SALAD — Put the meat of 1 can of salmon in a col- ander to drain; then carefully pick out any bones, skin, or unsightly bits. When well drained, put it in a bowl in the ice^chest until time to serve; make a mayonnaise dressing and keep that by itself in the ice-chest. Have ready the hearts of nice head4ettuce
Cook this with the app: pantry check, scaling, and the assistant.