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Finger Salad
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
870Calories
21 gProtein
134 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein21 g
Carbohydrates134 g
Fiber24 g
Sugars64 g
Total Fat38 g
Saturated Fat3.3 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol0 mg
Sodium7.5 mg
Potassium2380 mg
Calcium242 mg
Iron4.5 mg
Magnesium331 mg
Phosphorus466 mg
Zinc3 mg
Copper1.1 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A15 mcg
Vitamin E19 mg
Vitamin K2.4 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)5.9 mg
Folate138 mcg
Choline89 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Finger Salad 4 bananas 1 lemon % cupful chopped nuts powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.