Crown Prince Salad
From Science of food & cookery, 1921
Presented as published in 1921. 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
198Calories
3 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein3.1 g
Carbohydrates50 g
Fiber6.7 g
Sugars31 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium757 mg
Calcium86 mg
Iron1 mg
Magnesium54 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate69 mcg
Choline12 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 109. The excerpt below is the record exactly as published.
CROWN PRINCE SALAD Line a small plate with crisp lettuce. Take slices of orange, and dispose around the side of the dish. Fill in with sliced ba- nana, pineapple cut into large pieces, orange cut likewise, and ripe strawberries. Pile the fruit high, and pipe whipped cream on top and sides
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