vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Harvard Salad
From Delta Gamma cook book, 1922
Serves 6
Serves six.
Presented as published in 1922. 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
269Calories
9 gProtein
15 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories269 kcal
Protein8.7 g
Carbohydrates15 g
Fiber3.4 g
Sugars0 g
Total Fat20 g
Saturated Fat0.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium257 mg
Potassium579 mg
Calcium105 mg
Iron2.2 mg
Magnesium53 mg
Phosphorus215 mg
Zinc1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A4.3 mcg
Vitamin E0.4 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline1.8 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 29. The excerpt below is the record exactly as published.
Harvard Salad 2 large cups diced celery 6 minced olives Y2 dozen chopped radishes 1 small cup nut meats 2 diced hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.