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Salmon Sandwich Filling
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
363Calories
58 gProtein
0 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein58 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat13 g
Saturated Fat2.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Cholesterol130 mg
Sodium314 mg
Potassium1053 mg
Calcium26 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus743 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D31 mcg
Vitamin C0.3 mg
Vitamin A100 mcg
Vitamin E1.2 mg
Vitamin K3.3 mcg
Vitamin B61.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)23 mg
Folate13 mcg
Choline267 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 297. The excerpt below is the record exactly as published.
SALMON SANDWICH FILLING ¥ cup cooked salmon, flaked 1 tablespoon cucumber pickle, White of 1 hard-cooked egg, chopped fine chopped fine Salt and paprika
Cook this with the app: pantry check, scaling, and the assistant.