vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Brazilian Salad
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
383Calories
4 gProtein
53 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein4.1 g
Carbohydrates53 g
Fiber3.1 g
Sugars38 g
Total Fat18 g
Saturated Fat1.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat5.6 g
Omega-30.7 g
Cholesterol5.3 mg
Sodium165 mg
Potassium576 mg
Calcium113 mg
Iron0.9 mg
Magnesium82 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A4.3 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 214. The excerpt below is the record exactly as published.
BRAZILIAN SALAD ¥% cup white grapes, skinned, 4 cup maraschino cherries, seeded, and cut in halves finely cut VY cup crushed pineapple 2 tablespoons chopped Brazil nuts Y% cup apple, pared, cored, and Lemon juice cut in small pieces Cream Mayonnaise (p. 491) VY cup celery, cut in small pieces Lettuce
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