lunch

Tuna Fish Salad

Name: Tuna Fish Salad
Ingredients: 1 cup tuna, canned and drained; salt and pepper to taste; 1 hard boiled egg, chopped; 1 1/2 teaspoons lemon juice; 1/2 cup celery, diced; 2 tablespoons cooked salad dressing; 1/4 cup cucumber, diced; 1 small sweet pickle, chopped; 1/4 head lettuce

From Seafood cookery from Carteret County kitchens, 1900

Presented as published in 1900. 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

518Calories

55 gProtein

15 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories518 kcal

Protein55 g

Carbohydrates15 g

Fiber0.1 g

Sugars5.4 g

Total Fat25 g

Saturated Fat6 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol343 mg

Sodium696 mg

Potassium1527 mg

Calcium98 mg

Iron1.6 mg

Magnesium96 mg

Phosphorus745 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D34 mcg

Vitamin C3.2 mg

Vitamin A160 mcg

Vitamin E5.3 mg

Vitamin K45 mcg

Vitamin B61.4 mg

Vitamin B124.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)19 mg

Folate28 mcg

Choline301 mg

Caffeine0 mg

Water497 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 13. The excerpt below is the record exactly as published.

TUNA FISH SALAD 1 cup tuna, canned and drained salt and pepper to taste 1 hard boiled egg, chopped 1% teaspoons lemon juice % cup celery, diced 2 tablespoons cooked salad 1/4 cup cucumber, diced dressing 1 small sweet pickle, chopped 1/4 head lettuce

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