vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ambrosia Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
73Calories
2 gProtein
8 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein1.7 g
Carbohydrates7.6 g
Fiber0 g
Sugars0 g
Total Fat4.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium60 mg
Potassium313 mg
Calcium32 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K47 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 40. The excerpt below is the record exactly as published.
AMBROSIA SALAD. L. E. M., 2713 Brighton avenue — Make a cup of the white heart of a crisp lettuce head; pile a few big red strawberries in cup and dust lightly with powdered sugar. Put in also a teaspoon of mayonnaise dressing
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