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Salmon Sandwiches

Name: Salmon Sandwiches
Yield: 1 servings
Ingredients: Drain oil from a can of salmon; 2 tablespoons of crisp pickles, chopped fine; 3 hard-boiled eggs; 1 tablespoon of mustard; juice of 2 lemons; 1 tablespoon melted butter

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

359Calories

25 gProtein

2 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein25 g

Carbohydrates2.5 g

Fiber1 g

Sugars1.1 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol601 mg

Sodium608 mg

Potassium385 mg

Calcium114 mg

Iron3.1 mg

Magnesium35 mg

Phosphorus372 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0.6 mg

Vitamin A337 mcg

Vitamin E2 mg

Vitamin K5.9 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.2 mg

Folate80 mcg

Choline444 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 92. The excerpt below is the record exactly as published.

SALMON SANDWICHES.— Drain oil from a can of salmon, remove bones, skin and fat; mix with the salmon 2 tablespoons of crisip pickles, chopped fine, and 3 hard-boiled eggs. Add 1 table- spoon of mustard, juice^ of 2 lemons, and 1 tablespoon melted butter

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