gluten-freedairy-freesoy-freefish-freeshellfish-free
California Salad
From The Times cook book, no. 2, 1905
Serves 1
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
544Calories
12 gProtein
85 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories544 kcal
Protein12 g
Carbohydrates85 g
Fiber17 g
Sugars67 g
Total Fat21 g
Saturated Fat3.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat12 g
Cholesterol17 mg
Sodium136 mg
Potassium1387 mg
Calcium292 mg
Iron1.8 mg
Magnesium78 mg
Phosphorus163 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C383 mg
Vitamin A79 mcg
Vitamin E4.3 mg
Vitamin K6.2 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate219 mcg
Choline61 mg
Caffeine0 mg
Water649 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 53. The excerpt below is the record exactly as published.
CALIFORNIA SALAD. Mrs. Good- enough, 235 East Fourth street.— Take four or- anges, peel, divide and cut so as to make a good bite. Lay on lettuce leaf. Pour mayon- naise dressing over. Chop walnut meats
Cook this with the app: pantry check, scaling, and the assistant.