pescatariandairy-freenut-freesoy-free
Smoked Salmon with Mayonnaise a la Victoria
From The Swedish, French, American cook book, 1918
Serves 1
Filling: Shred an equal quantity of lettuce with the salmon, mix with one tablespoon mayonnaise dressing.
Presented as published in 1918. 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
709Calories
40 gProtein
89 gCarbs
21 gFat
Full nutrition (26 nutrients)
Calories709 kcal
Protein40 g
Carbohydrates89 g
Fiber4.1 g
Sugars9.6 g
Total Fat21 g
Saturated Fat4.1 g
Monounsaturated Fat7 g
Polyunsaturated Fat8 g
Omega-31 g
Cholesterol70 mg
Sodium915 mg
Potassium639 mg
Calcium390 mg
Iron6.3 mg
Magnesium77 mg
Phosphorus464 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin B60.2 mg
Vitamin B126.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Water139 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 8. The excerpt below is the record exactly as published.
Smoked Salmon with Mayonnaise a la Victoria Mayonnaise au Saumon fume, a la Victoria Six slices bread, quarter of a pound smoked salmon, some crispy lettuce leaves, three tomatoes, some mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.