Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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
- two raw eggs 52 catsups
- 52 catsups
- two eggs boiled hard
- three larger pieces placed around the salmon
- mustard
- salt
- pepper
- cayenne
- vinegar
Directions
Set a can of salmon in a kettle of boiling water, let it boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and around it, sprinkle salt and pepper over, cover with cold vinegar, and let it stand a day, take it from the vinegar and lay it on a platter. Prepare a dressing as follows : Beat the yolk of two raw eggs
Catsups and Sauces.
with the yolks of two eggs boiled hard and mashed fine as possible: add gradually a table-spoon mustard, three of melted butter, or the best of salad oil, a little salt and pepper (either black or cayenne), and vinegar to taste. Beat the mixture, a long time (some persons like the addition of lemon juice and a little brown sugar) ; cover the salmon thickly with a part of the dressing, cut up very small the crisp inside leaves of let- tuce, put in the remainder of the mixture, and pour over with two or three larger pieces placed around the salmon and serve.