Salmon Salad

Name: Salmon Salad
Ingredients: 1 can salmon; 2 large cucumber pickles; 3 hard-boiled eggs; 1 bunch celery; 1 cup cabbage; Salt and pepper

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

336Calories

23 gProtein

26 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories336 kcal

Protein23 g

Carbohydrates26 g

Fiber4.8 g

Sugars4.8 g

Total Fat16 g

Saturated Fat4.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol558 mg

Sodium5128 mg

Potassium870 mg

Calcium196 mg

Iron4.4 mg

Magnesium70 mg

Phosphorus422 mg

Zinc2.5 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D3 mcg

Vitamin C95 mg

Vitamin A280 mcg

Vitamin E1.9 mg

Vitamin K322 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate75 mcg

Choline455 mg

Caffeine0 mg

Water735 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 20. The excerpt below is the record exactly as published.

SALMON SALAD. Mrs. E. K. Knollenl)erg. 1 can salmon. 2 large cucumber pickles. 3 hard-boiled eggs. 1 bunch celery. 1 cup cabbage. Salt and pepper

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