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Trout Salad
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
288Calories
4 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein4.1 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.4 g
Total Fat30 g
Saturated Fat5 g
Monounsaturated Fat7 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol83 mg
Sodium3492 mg
Potassium60 mg
Calcium15 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0.2 mg
Vitamin A38 mcg
Vitamin E1.6 mg
Vitamin K60 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline67 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 149. The excerpt below is the record exactly as published.
Trout Salad. — Boil a medium-sized lake trout in slightly salted water, take up, drain, remove the bone and skin, break the fish into flakes, and put in spiced vinegar for two hours. Drain, put in a salad-bowl on a bed of lettuce leaves, pour over half a cup- ful of mayonnaise, and garnish with hard-boiled eggs
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