vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
A Novel Salad
From The Cook County cook book, 1912
Serves 1
A delicious and dainty salad.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
410Calories
11 gProtein
26 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein11 g
Carbohydrates26 g
Fiber1 g
Sugars3.2 g
Total Fat29 g
Saturated Fat8 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat12 g
Omega-31.4 g
Cholesterol36 mg
Sodium603 mg
Potassium893 mg
Calcium291 mg
Iron1.2 mg
Magnesium49 mg
Phosphorus238 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A88 mcg
Vitamin E1.4 mg
Vitamin K165 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water634 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 323. The excerpt below is the record exactly as published.
A NOVEL SALAD. — A delicious and dainty salad is made by laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat a knife and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive
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