vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cress and Egg Salad
From The Cook County cook book, 1912
Serves 1
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
335Calories
13 gProtein
3 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein13 g
Carbohydrates2.6 g
Fiber0.3 g
Sugars2.3 g
Total Fat30 g
Saturated Fat6 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat13 g
Cholesterol373 mg
Sodium249 mg
Potassium281 mg
Calcium72 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus197 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C17 mg
Vitamin A236 mcg
Vitamin E4.2 mg
Vitamin K142 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate64 mcg
Choline299 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 312. The excerpt below is the record exactly as published.
CRESS AND EGG SALAD.— Dress a bunch of cress with oil, vinegar, salt and pepper. Cut the whites of 2 hard-boiled eggs COOK COUNTY COOK BOOK 455 into eighths, lengthwise, and arrange them on the cress to simu- late the petals of a flower. Press a star of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.