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Salmon Salad, No. 1
From The Twin-city housewife, 1920
Serves 1
Recipe by Miss Mamie Dwire.
Presented as published in 1920. 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
540Calories
34 gProtein
64 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein34 g
Carbohydrates64 g
Fiber14 g
Sugars4.4 g
Total Fat18 g
Saturated Fat5.3 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3 g
Cholesterol573 mg
Sodium963 mg
Potassium1809 mg
Calcium274 mg
Iron22 mg
Magnesium133 mg
Phosphorus501 mg
Zinc3.4 mg
Copper2.8 mg
Manganese4.1 mg
Vitamin D3.3 mcg
Vitamin C102 mg
Vitamin A333 mcg
Vitamin E1.9 mg
Vitamin K410 mcg
Vitamin B61.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)6.1 mg
Folate151 mcg
Choline449 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 38. The excerpt below is the record exactly as published.
Salmon Salad, No. 1 One can salmon and two large Irish potatoes mashed fine. Make a dressing of the yellows of three hard-boiled eggs, mustard, pepper and vinegar. Pour this Over the salm Mash the hard-boiled whites fine and with parsley and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.