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Creole Salad
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
37Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.4 g
Carbohydrates6.7 g
Fiber0.4 g
Sugars0.5 g
Total Fat0.2 g
Saturated Fat4.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium611 mg
Potassium269 mg
Calcium33 mg
Iron0.5 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0.9 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 18. The excerpt below is the record exactly as published.
CREOLE SALAD— Half cup of olive oil, five tablespoons of vinegar, half teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped red pepper, three tablespoons chopped green peppers, half Bermuda onion, parsley and lettuce
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