pescatariangluten-freedairy-freenut-freesoy-free

Salmon Salad, No. 2

Name: Salmon Salad, No. 2
Yield: 1 servings
Ingredients: one can of salmon; one-half dozen eggs (hard boiled); one bunch of nice celery; a pinch of red pepper; one tablespoon of mustard; one-half cup vinegar; salt and black pepper to taste

From The Twin-city housewife, 1920

Serves 1

Recipe by Mrs. A. L. Smoot.

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

539Calories

44 gProtein

6 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories539 kcal

Protein44 g

Carbohydrates5.6 g

Fiber0.7 g

Sugars3.6 g

Total Fat34 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol1133 mg

Sodium603 mg

Potassium633 mg

Calcium189 mg

Iron4.1 mg

Magnesium51 mg

Phosphorus597 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D6.6 mcg

Vitamin C0.1 mg

Vitamin A451 mcg

Vitamin E3.1 mg

Vitamin K1.1 mcg

Vitamin B60.6 mg

Vitamin B124.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.2 mg

Folate139 mcg

Choline882 mg

Caffeine0 mg

Water406 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. 2 One can of salmon, one-half dozen eggs (hard boiled), one bunch of nice celery, a pinch of red pepper, one tablespoon of mustard, one- half cup vinegar; salt and black pepper to taste

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