vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cherry Salad
From Royal Victoria cook book, 1900
Serves 1
Recipe attributed to Mrs. H.
Presented as published in 1900. 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
611Calories
20 gProtein
13 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein20 g
Carbohydrates13 g
Fiber0.3 g
Sugars7.3 g
Total Fat54 g
Saturated Fat31 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol491 mg
Sodium9849 mg
Potassium256 mg
Calcium85 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus223 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C36 mg
Vitamin A537 mcg
Vitamin E2.5 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate67 mcg
Choline310 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 23. The excerpt below is the record exactly as published.
CHERRY SALAD.—Arrange in a salad bowl the white hearts of lettuce, and place on them large ripe cher- ries previously pitted and stuffed with chopped nuts. Pour over them the following dressing :—Beat thoroughly the yolks of 2 eggs, 1 teaspoon of sugar, | shake salt. Add 4 tablespoons melted butter and 6 tablespoons lemon juice. Cook until it thickens, then remove from the stove and add the well-beaten whites of 2 eggs. When cold add 1 tea- spoon of whipped crea
Cook this with the app: pantry check, scaling, and the assistant.