pescatariangluten-freedairy-freenut-freesoy-free
Sturgeon Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. A. C. Christy, Glen View, 111.
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
497Calories
49 gProtein
24 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein49 g
Carbohydrates24 g
Fiber1.1 g
Sugars4.2 g
Total Fat22 g
Saturated Fat5.2 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol370 mg
Sodium1066 mg
Potassium1272 mg
Calcium134 mg
Iron2.2 mg
Magnesium100 mg
Phosphorus551 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D20 mcg
Vitamin C31 mg
Vitamin A433 mcg
Vitamin E2.4 mg
Vitamin K89 mcg
Vitamin B60.6 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate77 mcg
Choline325 mg
Caffeine0 mg
Water623 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 332. The excerpt below is the record exactly as published.
STURGEON SALAD.— Remove the brown skin and f^t from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 484 CHEESE, MACARONI, NUTS, & RICE, ETC. cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind
Cook this with the app: pantry check, scaling, and the assistant.