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Guava Salad
From Banquets of the nations, 1911
Serves 5
Serve chilled.
Presented as published in 1911. 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
427Calories
14 gProtein
89 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates89 g
Fiber30 g
Sugars57 g
Total Fat5.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium309 mg
Potassium2353 mg
Calcium117 mg
Iron1.7 mg
Magnesium127 mg
Phosphorus231 mg
Zinc1.3 mg
Copper1.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1252 mg
Vitamin A167 mcg
Vitamin E3.9 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate274 mcg
Choline43 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 17. The excerpt below is the record exactly as published.
Guava Salad.) Nine dozen guavas, one orange, sufficient sugar to sweeten, and one glass sherry
Cook this with the app: pantry check, scaling, and the assistant.