Salmon Salad Molds

Name: Salmon Salad Molds
Ingredients: I cup cold salmon; i tablespoon lemon juice; £ teaspoon parsley; 1 drop tabasco sauce; 1 tablespoon gelatine

From Left-overs made palatable, 1902

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

426Calories

63 gProtein

1 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein63 g

Carbohydrates1.1 g

Fiber0.1 g

Sugars0.4 g

Total Fat18 g

Saturated Fat3.4 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol187 mg

Sodium982 mg

Potassium764 mg

Calcium555 mg

Iron1.7 mg

Magnesium76 mg

Phosphorus805 mg

Zinc2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D50 mcg

Vitamin C7 mg

Vitamin A133 mcg

Vitamin E4.9 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1213 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)18 mg

Folate16 mcg

Choline199 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 49. The excerpt below is the record exactly as published.

SALMON SALAD MOLDS I cup cold salmon i tablespoon lemon juice £ teaspoon parsley 15a Left-Overs 1 drop tabasco sauce 1 tablespoon gelatine

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