vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Grape Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
676Calories
5 gProtein
13 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein4.5 g
Carbohydrates13 g
Fiber1.6 g
Sugars8.7 g
Total Fat68 g
Saturated Fat8.3 g
Monounsaturated Fat14 g
Polyunsaturated Fat42 g
Cholesterol0 mg
Sodium296 mg
Potassium168 mg
Calcium36 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.1 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.1 mcg
Choline0.4 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 43. The excerpt below is the record exactly as published.
GRAPE SALAD. Mrs. J. C. Burns. Remove seeds from white grapes and fill cavity with crushed kernels of English walnuts, or those of hick- ory nuts. Serve on nasturtium leaf with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.