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Green Grape Salad
From The Times cook book, no. 2, 1905
Serves 2
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
560Calories
10 gProtein
30 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein10 g
Carbohydrates30 g
Fiber3.2 g
Sugars20 g
Total Fat44 g
Saturated Fat3.9 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium4991 mg
Potassium507 mg
Calcium69 mg
Iron1.7 mg
Magnesium95 mg
Phosphorus249 mg
Zinc1.7 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 47. The excerpt below is the record exactly as published.
GREEN GRAPE SALAD. Mrs. W. G, Brown, Inglewood, Cal.— One cup green rai- sin grapes cut into halves and seeds removed, one cup English walnuts chopped, one and quarter cups roast pork chopped. Mix well \ and add any good salad dressing
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