Tuna Fish Salad

Name: Tuna Fish Salad
Ingredients: 2 large cans tuna fish; 1% cup chopped celery; 1 small jar salad dressing; Pepper; salt; 1 cup chopped pickles; 3 hard boiled eggs; 1 T. vinegar

From Wilkes County Home Demonstration Club cook book, 1947

Serves well as a light meal.

Presented as published in 1947. 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

316Calories

22 gProtein

17 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories316 kcal

Protein22 g

Carbohydrates17 g

Fiber2 g

Sugars4.3 g

Total Fat17 g

Saturated Fat4.9 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat2.1 g

Cholesterol560 mg

Sodium2139 mg

Potassium1308 mg

Calcium341 mg

Iron2.3 mg

Magnesium66 mg

Phosphorus364 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D3.3 mcg

Vitamin C4.2 mg

Vitamin A232 mcg

Vitamin E1.8 mg

Vitamin K34 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate82 mcg

Choline441 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 55. The excerpt below is the record exactly as published.

TUNA FISH SALAD 2 large cans tuna fish 1% cup chopped celery 1 small jar salad dressing Pepper, salt 1 cup chopped pickles 3 hard boiled eggs 1 T. vinegar

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