lunchpescatariangluten-freedairy-freenut-freesoy-free

Tuna Fish Salad

Name: Tuna Fish Salad
Yield: 3 servings
Ingredients: Tuna fish, 3 cups.; Green pepper, 1.; Chopped celery, 1 cup.; French dressing, ½ cup.; Egg, 1.; Chopped olives, ¼ cup.; Mayonnaise dressing.

From Mary Jane's cook book, 1916

Serves 3

Presented as published in 1916. 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

500Calories

48 gProtein

5 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories500 kcal

Protein48 g

Carbohydrates5.2 g

Fiber0.5 g

Sugars0.1 g

Total Fat31 g

Saturated Fat5.9 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol147 mg

Sodium983 mg

Potassium657 mg

Calcium105 mg

Iron4.9 mg

Magnesium65 mg

Phosphorus376 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C5.5 mg

Vitamin A39 mcg

Vitamin E3.4 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)24 mg

Folate8.9 mcg

Choline50 mg

Caffeine0 mg

Water299 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 112. The excerpt below is the record exactly as published.

TUNA FISH SALAD. Tuna fish, 3 cups. Green pepper, 1. Chopped celery, 1 cup. French dressing, y2 cup. Egg, 1. Chopped olives, 14 cup. Mayonnaise dressing.

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