vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Berkshire Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. E. Jefferson, Maywood, IL.
Presented as published in 1912. 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
84Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories84 kcal
Protein1.7 g
Carbohydrates18 g
Fiber0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium249 mg
Calcium21 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate26 mcg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.
BERKSHIRE SALAD.— Marinate 1 cup of cold boiled fowl cut into dice and 1 cup French chestnuts, broken in pieces, wifth French dressing. Add 1 grated red pepper from which seeds have been removed, 1 cup of celery, cut into small pieces, and mayon- naise to moisten. Trim crackers
Cook this with the app: pantry check, scaling, and the assistant.