vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bouquet Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
104Calories
7 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein7.5 g
Carbohydrates5.8 g
Fiber0 g
Sugars0.6 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol187 mg
Sodium86 mg
Potassium282 mg
Calcium49 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C1.8 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
Bouquet Salad. Four hard-boiled eggs, finely chopped ; one head of let- tuce, or one pint of water cresses ; a large bunch of nasturtium blossoms
Cook this with the app: pantry check, scaling, and the assistant.