vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Green Grape Salad
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
106Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories106 kcal
Protein2.9 g
Carbohydrates22 g
Sugars2.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium43 mg
Potassium388 mg
Calcium25 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus79 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.9 mg
Folate27 mcg
Water53 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 33. The excerpt below is the record exactly as published.
chopped celerw Place a layer of beets in a dish, a layer of nuts and celery, add a little dressin<i', ;ind so on until youi' dish is tilled. Serve on lettuce in in- dividual dishes with a teaspoonful of whi])i)ed cream on top of each. Mi;. .1. II. ()i ixx. Adirondack Salad. One lan Freni'h ]»eas, salt and pepper. ;i tahle.-|toons onions, cut line, 1 table- spoons cream cheese, I tablespoons sweet ]iiekles, chojipcv]. Serve on h^ttnce leal' with salad dressing-. Grape Fruit Salad. Keuioxe the peelin,!;' and all liitter membrane from two lar^^-e i;ra[)erruit. Mix with 2 tablespoons of oil. 1 tablespoon of vinegar and a pinch of red pepper. Serve on lettuce leaves. Mks. C. ^\. Lkoxakd. Green Grape Salad. Open cue side of green grapes, take out seed and till with any nut
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