Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
lunchnut-free
Salmon Sandwich
From The national course in home economics, 1917
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- To one can of salmon
- add two sticks of celery
- and two pickles chopped fine
- Squeeze over this the juice from half a lemon
- Season with salt
- and pepper
- add a teaspoonful of melted butter
- Add enough mayonnaise to make a paste
- spread between two slices of bread
Method
To one can of salmon, add two sticks of celery and two pickles chopped fine.
Squeeze over this the juice from half a lemon.
Season with salt and pepper, add a teaspoonful of melted butter.
Add enough mayonnaise to make a paste and spread between two slices of bread.
Nutrition per serving
260Calories
11 gProtein
37 gCarbs
8 gFat
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 32. The excerpt below is the record exactly as published.
Salmon Sandwich To one can of salmon, add two sticks of celery and two pickles chopped fine. Squeeze over this the juice from half a lemon. Season with salt and pepper, add a teaspoonful of melted butter. Add enough mayonnaise to make a paste and spread between two slices of bread
Cook this with the app: pantry check, scaling, and the assistant.