Salmon and Celery Salad
Recipe No. 453 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Salad · Salmon
Recipe No. 453 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Salmon, flaked — 15 — 1-pound cans
- Celery, diced — 12 pounds (12 No. 56 dippers)
- Pickles, sweet, chopped — ½ pound
- Eggs, hard-cooked, chopped — 24 eggs
- Salt — 2 ounces (4 mess kit spoons)
Lettuce — 6 heads
- Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)
Directions
- Remove skin from salmon. Combine salmon, celery, pickles, eggs, and salt; mix well.
- Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Salmon, flaked — scale to taste (15 — 1-pound cans) Celery, diced — 15⅓ oz Pickles, sweet, chopped — ⅔ oz Eggs, hard-cooked, chopped — 2 eggs Salt — about 1 tsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp
Other fish such as tuna, crab, halibut, cod, or any firm white fish may be substituted for salmon.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 453, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.