Daisy Salad
From Student's manual in household arts, 1915
Presented as published in 1915. 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
612Calories
86 gProtein
6 gCarbs
25 gFat
Full nutrition (27 nutrients)
Calories612 kcal
Protein86 g
Carbohydrates5.8 g
Fiber0 g
Total Fat25 g
Saturated Fat5.6 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat10 g
Cholesterol1437 mg
Sodium351 mg
Potassium849 mg
Calcium84 mg
Iron2.3 mg
Magnesium78 mg
Phosphorus1545 mg
Zinc3.8 mg
Copper0.4 mg
Manganese0 mg
Vitamin C49 mg
Vitamin A273 mcg
Vitamin B60.6 mg
Vitamin B1235 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.8 mg
Niacin (B3)6.6 mg
Folate276 mcg
Water176 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 55. The excerpt below is the record exactly as published.
Daisy Salad. Hard cooked eggs Mayonnaise or boiled dressing
Cook this with the app: pantry check, scaling, and the assistant.