Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 pint canned salmon
- 1 tablespoon powdered gel- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 34 cup water
- a dash of red pepper
- lemon juice
- pepper
- parsley
- salt
Directions
1 pint canned salmon. 1 tablespoon powdered gel-
1 tablespoon lemon juice. atine.
34 cup water. Parsley.
Remove skin and bones from salmon ; mince fine ; add lemon juice, a dash of red pepper, minced parsley, and salt to taste. Mix together and bind with any prepared salad dressing and the gelatine dissolved in water. Fill small molds and set them on ice to chill quickly. Turn out on crisp lettuce leaves. Gar- nish with olives, and serve with mayonnaise.