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Brazilian Salad
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
403Calories
6 gProtein
58 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories403 kcal
Protein6 g
Carbohydrates58 g
Fiber4.8 g
Sugars39 g
Total Fat18 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium119 mg
Potassium754 mg
Calcium131 mg
Iron1.3 mg
Magnesium139 mg
Phosphorus270 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 36. The excerpt below is the record exactly as published.
Brazilian Salad Remove skin and seed from white grapes and cut in halves length- wise. Add an equal quantity of shredded pineapple, apples pared,. cored and cut in small pieces, and celery hearts cut in small pieces. Add one-fourth the quantity of Brazil nuts
Cook this with the app: pantry check, scaling, and the assistant.