Brazilian Salad
From Two hundred tested recipes, 1920
To make a cream mayonnaise dressing, whip cream, 1 cup, and add mayonnaise dressing to it.
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
No method was recorded for this recipe.
Nutrition per serving
93Calories
1 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein0.7 g
Carbohydrates24 g
Fiber2.3 g
Sugars18 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium39 mg
Potassium268 mg
Calcium28 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 10. The excerpt below is the record exactly as published.
BRAZILIAN SALAD Remove skin and seed from malaga grapes and cut in halves, lengthwise, add an equal quantity of pine- - apple, apple, and celery, cut in small pieces; add % the quantity of Brazil nuts, broken in pieces. Mix all either with mayonnaise or cream mayonnaise dressing.
Cook this with the app: pantry check, scaling, and the assistant.