Green Pepper Salad a la American

Name: Green Pepper Salad a la American
Ingredients: Four small, even-sized green peppers; a half cup of finely shredded red cabbage; a half cup of white cabbage cut the same way; one pimento; two cups of thick, well-seasoned mayonnaise dressing; one head of lettuce

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

This is a complete salad for lunch or dinner.

Presented as published in 1924. 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

3443Calories

6 gProtein

29 gCarbs

374 gFat

Full nutrition (33 nutrients)

Calories3443 kcal

Protein5.8 g

Carbohydrates29 g

Fiber0 g

Sugars1.4 g

Total Fat374 g

Saturated Fat52 g

Monounsaturated Fat86 g

Polyunsaturated Fat218 g

Cholesterol0 mg

Sodium2443 mg

Potassium1203 mg

Calcium154 mg

Iron1.3 mg

Magnesium58 mg

Phosphorus275 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A0 mcg

Vitamin E57 mg

Vitamin K278 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.4 mg

Folate0 mcg

Choline3.4 mg

Caffeine0 mg

Water780 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 54. The excerpt below is the record exactly as published.

Green Pepper Salad a la American Salade de Piments a V Americaine For Six Persons Four small, even-sized green peppers, a half cup of finely shredded red cabbage, a half cup of white cabbage cut the same way, one pimento, two cups of thick, well-seasoned mayonnaise dressing, and one head of lettuce

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