vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Chrysanthemum Salad
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 62. The excerpt below is the record exactly as published.
CHRYSANTHEMITM SALAD This is made with a bed of lettuce leaves and a hard-boiled egg to represent the center of the flower. Peel the egg under water, and then cut through the white, lengthwise, in strips, leaving a little uncut at the top and bottom to hold the strips together. Then wrap in a warm damp cloth till required.' Lay small lettuce leaves in a plate, tips outward, so as to represent curled leaves; then take the egg, still covered with the damp cloth, and press it gently together, endwise, causing the strips to open, exposing the yellow. Put the egg in the 181 SALADS AROUND-THE-WORLD COOK BOOK center of the bed of lettuce, and serve with a French dressing
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