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Armstrong Salad

Name: Armstrong Salad
Yield: 8 servings
Ingredients: 3 heads of lettuce; 1 large can of crab; 1 can string beans; 3 boiled eggs; 1 can peas; 1 can asparagus; 1 lb. tomatoes; Mayonnaise; Celery

From Delicacies, 1929

Serves 8

Presented as published in 1929. 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

124Calories

9 gProtein

11 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories124 kcal

Protein9.4 g

Carbohydrates11 g

Fiber1 g

Sugars1.8 g

Total Fat4.7 g

Saturated Fat1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.9 g

Omega-30.2 g

Cholesterol91 mg

Sodium164 mg

Potassium595 mg

Calcium76 mg

Iron0.8 mg

Magnesium34 mg

Phosphorus159 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C10 mg

Vitamin A56 mcg

Vitamin E0.6 mg

Vitamin K58 mcg

Vitamin B60.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate36 mcg

Choline61 mg

Caffeine0 mg

Water316 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 8. The excerpt below is the record exactly as published.

Armstrong Salad 3 heads of lettuce 1 large can of crab 1 can string beans 3 boiled eggs 1 can peas Celery 1 can asparagus Mayonnaise 1 lb. tomatoes

Cook this with the app: pantry check, scaling, and the assistant.