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Endive and Egg Salad

Name: Endive and Egg Salad
Yield: 4 servings
Ingredients: Arrange a head of well-washed and dried endive; 4 hard-boiled eggs, cut lengthwise into quarters; ½ teaspoon of salt; a teaspoon of paprika; 6 tablespoons of oil; 3 tablespoons of vinegar

From The Cook County cook book, 1912

Serves 4

Recipe by Mrs. F. A. Lester, Essex Rd., Kenilworth, 111.

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

110Calories

9 gProtein

7 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories110 kcal

Protein8.5 g

Carbohydrates6.7 g

Fiber5.2 g

Sugars1.5 g

Total Fat5.7 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol187 mg

Sodium410 mg

Potassium601 mg

Calcium152 mg

Iron1.8 mg

Magnesium44 mg

Phosphorus147 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D1.1 mcg

Vitamin C30 mg

Vitamin A446 mcg

Vitamin E3.5 mg

Vitamin K373 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate160 mcg

Choline163 mg

Caffeine0 mg

Water163 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 315. The excerpt below is the record exactly as published.

ENDIVE AND EGG SALAD.— Arrange a head of well- washed and dried endive on a salad dish with the blanched leaves in the center. Dispose about the blanched heart 4 hard-boiled eggs, cut lengthwise into quarters. Mix ^ a teaspoon of salt, a teaspoon of paprika and 6 tablespoons of oil. Stir in gradually 3 tablespoons of vinegar

Cook this with the app: pantry check, scaling, and the assistant.