Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
342
Calories
28g
Protein
19g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of salt
- a teaspoon of mustard
- a cup of boiling vinegar
- two cans salmon
- three large onions chopped fine
- three hard boiled eggs mixed into salmon
- one egg
- salt
- pepper
Directions
1
Two cans salmon, three large onions chopped fine, put in the salmon with a pinch of salt and pepper, three hard boiled eggs mixed into salmon. Beat up one egg and put two tablespoons' cold water in it, a teaspoon of mustard, teaspoon sugar. Stir it into a cup of boiling vinegar, then pour over the salmon. It's fine and dandy. Serve on lettuce leaf. — Mrs. Rea Stockton, Somerville, Tex.
2
340 THE ARIZONA COOK BOOK
Recipe sourced from
internet_archive