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Bahia Salad
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
141Calories
7 gProtein
13 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein6.8 g
Carbohydrates13 g
Fiber4.9 g
Sugars2 g
Total Fat8.8 g
Saturated Fat1.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium1012 mg
Potassium808 mg
Calcium396 mg
Iron4.7 mg
Magnesium56 mg
Phosphorus149 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A381 mcg
Vitamin E4.3 mg
Vitamin K564 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline31 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.
BAHIA SALAD BRAZILIAN Watercress, 1 quart, Stuffed olives, 20, Onion, 1, small, French dressing
Cook this with the app: pantry check, scaling, and the assistant.