vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Brazilian Salad
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
771Calories
16 gProtein
48 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein16 g
Carbohydrates48 g
Fiber7.6 g
Sugars18 g
Total Fat58 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium941 mg
Calcium205 mg
Iron3.1 mg
Magnesium382 mg
Phosphorus747 mg
Zinc4.1 mg
Copper1.9 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C138 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline7.2 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.
BRAZILIAN SALAD Ripe strawberries, II/2 cups. Pineapple, fresh, cut in small cubes, 1^ cups. Brazil nuts, blanched and thinly sliced, 12. Lemon juice, 4 tablespoons. Lettuce. Dressing, 1 spoon
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