California Salad
From What to Have for Dinner, 1905
Presented as published in 1905. 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
303Calories
47 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein47 g
Carbohydrates21 g
Fiber5.8 g
Sugars13 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol185 mg
Sodium777 mg
Potassium2079 mg
Calcium287 mg
Iron3 mg
Magnesium140 mg
Phosphorus670 mg
Zinc9.2 mg
Copper1.9 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A206 mcg
Vitamin E2.6 mg
Vitamin K38 mcg
Vitamin B60.8 mg
Vitamin B1221 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.2 mg
Folate176 mcg
Choline32 mg
Caffeine0 mg
Water699 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.
CALIFORNIA SALAD. 1 cup crab meat # cup celery 4 smal] tomatoes
Cook this with the app: pantry check, scaling, and the assistant.