pescatariangluten-freedairy-freenut-freesoy-free
Club Salad
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. D. C. Daniels, Arlington Heights, 111.
Presented as published in 1912. 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
191Calories
11 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein11 g
Carbohydrates22 g
Fiber5.2 g
Sugars5.3 g
Total Fat8.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol31 mg
Sodium263 mg
Potassium861 mg
Calcium43 mg
Iron1.5 mg
Magnesium51 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C20 mg
Vitamin A20 mcg
Vitamin E1 mg
Vitamin K38 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate105 mcg
Choline52 mg
Caffeine0.6 mg
Water255 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 310. The excerpt below is the record exactly as published.
CLUB SALAD.—Chop fine 2 boiled potatoes. 2 artichoke bot- toms. 12 mushrooms and 2 truflFles. Add 1 stalk of celery, cut fin^e. 12 shrimps, a cup of cooked asparagus tips, a pinch each of minced chervil and parsley, and 3 red Spanish peppers. Cooked ovsters. ^^liced olive«;. and fillets of anchovies may be added. Marinate in French dressing, and serve very cold, with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.