Harvard Salad
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. P. W. Lemons.
Presented as published in 1921. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.4 g
Carbohydrates3.8 g
Fiber0.9 g
Sugars2.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1 mg
Potassium84 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium8.8 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A48 mcg
Vitamin E0.7 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.9 mcg
Choline2.3 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.
Harvard Salad. Cover large green pepper with ice water and let stand until crisp. Cut a slice from stem, remove seeds, and wipe out inside. Mash cream cheese, moisten with cream and season with salt and cayenne pepper. Fill pepper case with cheese, chill thoroughly, and cut in 1/3 inch slices crosswise. Drain slices of canned pineapple
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