Egyptian Salad

Name: Egyptian Salad
Ingredients: a dozen fine young okra; six tomatoes; a bell pepper; half a cup of cold boiled rice; a tablespoon of French dressing; chopped chives

From Pan-Pacific cook book, 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

252Calories

7 gProtein

36 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories252 kcal

Protein7.4 g

Carbohydrates36 g

Fiber10 g

Sugars19 g

Total Fat11 g

Saturated Fat2 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat5.3 g

Cholesterol0 mg

Sodium128 mg

Potassium1954 mg

Calcium84 mg

Iron2.3 mg

Magnesium93 mg

Phosphorus198 mg

Zinc1.4 mg

Copper0.5 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C248 mg

Vitamin A306 mcg

Vitamin E5 mg

Vitamin K57 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.2 mg

Folate141 mcg

Choline48 mg

Caffeine0 mg

Water825 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.

EGYPTIAN SALAD Boil a dozen fine young okra in salted water until tender ; then drain and remove the stems and sprinkle with salt, cayenne and lemon-juice. Scald and remove skins from six tomatoes, cut in slices and chill, and chop a bell pepper. Place half a cup of cold boiled rice (cooked until each grain is separate), in a salad bowl. Mix with a table- spoon of French dressing ; then lay the tomatoes on top, sprinkle with the pepper and garnish with the okra. Pour a French dressing over all and sprinkle with chopped chives

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