vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Appetizing Salad
From The Times cook book, no. 2, 1905
Serves 2
This salad is excellent with game or roast duck.
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
40Calories
3 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein3.5 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium110 mg
Calcium24 mg
Iron0.6 mg
Magnesium7.8 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C8.6 mg
Vitamin A83 mcg
Vitamin E0.4 mg
Vitamin K68 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline76 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 2 servings.
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.
APPETIZING SALAD. L. Neilson, 1019 East Thirty-fourth street — Prepare a bunch of water cress, same as lettuce, letting it become crisp in cold water; then dry well; peel and core as many apples as needed, cut into dice; chop a hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.