vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cherry Salad
From The Times cook book, no. 2, 1905
Serves 4
Serve on lettuce leaves, garnished with walnuts and parsley.
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
25Calories
2 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein1.6 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars1.3 g
Total Fat1.2 g
Saturated Fat8.8 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.2 g
Omega-30.4 g
Cholesterol47 mg
Sodium609 mg
Potassium27 mg
Calcium8.7 mg
Iron0.2 mg
Magnesium2.4 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C3 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.5 mcg
Choline37 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 54. The excerpt below is the record exactly as published.
CHERRY SALAD. Miss Terry, 344 South Grand avenue.- -Take large red Califor- nia cherries, remove the pits, fill the cavities with filbert meats. Make dressing of yolk of one egg, scant teaspoon salt, half teaspoon mustard, one level teaspoon sugar, two table- spoons lemon juice, two tablespoons vinegar, one teacup olive oil
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