vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creole Salad
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
90Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein1.8 g
Carbohydrates22 g
Fiber4.4 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium338 mg
Calcium75 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline15 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
CREOLE SALAD. Oranges, 2. Olives, 2 teaspoons. Green pepper, 1. Olive oil. Lemon juice
Cook this with the app: pantry check, scaling, and the assistant.