vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bird's Nest Salad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
32Calories
2 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.7 g
Carbohydrates2 g
Fiber1.1 g
Sugars0.2 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Cholesterol6.3 mg
Sodium54 mg
Potassium218 mg
Calcium67 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A236 mcg
Vitamin E0.9 mg
Vitamin K222 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate66 mcg
Choline8.9 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 110. The excerpt below is the record exactly as published.
BIRD'S NEST SALAD. Chop cold cooked spinach, mix with French dressing and form into little individual nests on lettuce leaves. Soften cream cheese with a little mayonnaise dressing, and form into tiny egi;s. Roll in minced parsley
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