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Another Spanish Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
86Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2 g
Carbohydrates20 g
Fiber1.9 g
Sugars9.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium408 mg
Calcium47 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A5.9 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline7.2 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. The excerpt below is the record exactly as published.
Another Spanish Salad Take small oranges, cut them in halves; take out the in- sides, being careful not to break the cup-shaped rind. Throw the rinds into boiling water (after having stood in cold salted water over night), cook until tender; strain the juice. Fill the cups with white grapes and sliced bananas; pour the orange juice over and a dash of sherry. Serve on lettuce leaves
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