lunchpescatariannut-freesoy-free
Salmon Sandwich
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
260Calories
11 gProtein
37 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein11 g
Carbohydrates37 g
Fiber2 g
Sugars5.1 g
Total Fat7.8 g
Saturated Fat3 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol23 mg
Sodium780 mg
Potassium513 mg
Calcium198 mg
Iron2.4 mg
Magnesium39 mg
Phosphorus148 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K8.7 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate20 mcg
Choline3.4 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Salmon Sandwich To one can of salmon, add two sticks of celery and two pickles chopped fine. Squeeze over this the juice from half a lemon. Season with salt and pepper, add a teaspoonful of melted butter. Add enough mayonnaise to make a paste and spread between two slices of bread
Cook this with the app: pantry check, scaling, and the assistant.