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Brazilian Salad
From Delta Gamma cook book, 1922
Serves 2
Recipe by Grace Johnston (Omicron).
Presented as published in 1922. 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
392Calories
6 gProtein
56 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein5.5 g
Carbohydrates56 g
Fiber5 g
Sugars41 g
Total Fat18 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium475 mg
Calcium80 mg
Iron1.3 mg
Magnesium128 mg
Phosphorus247 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A5.9 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
Folate24 mcg
Choline11 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 26. The excerpt below is the record exactly as published.
Brazilian Salad Cut white grapes in halves lengthwise and remove seeds. Add equal quantities of shredded pineapple, apple finely cut and cut celery. Add one-fourth quantity Brazil nuts, broken into pieces. Mix thoroughly and season with lemon juice.
Cook this with the app: pantry check, scaling, and the assistant.