vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Daisy Salad
From The Cook County cook book, 1912
Serves 8
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
695Calories
15 gProtein
41 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein15 g
Carbohydrates41 g
Fiber0 g
Sugars0.7 g
Total Fat53 g
Saturated Fat8.1 g
Monounsaturated Fat13 g
Polyunsaturated Fat28 g
Cholesterol187 mg
Sodium547 mg
Potassium1739 mg
Calcium200 mg
Iron1.1 mg
Magnesium81 mg
Phosphorus331 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E7.6 mg
Vitamin K261 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water1196 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 313. The excerpt below is the record exactly as published.
DAISY SALAD.— Cut the whites of 8 hard-boiled eggs into rings and mix the yolks with 1 pt. of good mayonnaise dressing. On a platter arrange 16 lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.