Salmon Salad

Name: Salmon Salad
Ingredients: one dozen pickles; one-half head of cabbage; two bunches of celery; one-half dozen hard boiled eggs; one can of salmon; salt; pepper; mustard

From The Pennsylvania German cook book, 1902

Mrs. Wettach.

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

586Calories

44 gProtein

30 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories586 kcal

Protein44 g

Carbohydrates30 g

Fiber10 g

Sugars3.4 g

Total Fat33 g

Saturated Fat9.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Cholesterol1119 mg

Sodium531 mg

Potassium1697 mg

Calcium399 mg

Iron6.1 mg

Magnesium106 mg

Phosphorus637 mg

Zinc4 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D6.6 mcg

Vitamin C230 mg

Vitamin A474 mcg

Vitamin E3.1 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.5 mg

Folate389 mcg

Choline882 mg

Caffeine0 mg

Water716 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 36. The excerpt below is the record exactly as published.

SALMON SALAD. One dozen pickles, one-half head of cabbage, or two bunches of celery, chop¬ ped dne and the water sipieezed out. One-half dozen hard boiled eggs, chopped fine, salt, pepperand mustard to taste. One can of salmon

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