Heart Salad
From Cookery for little girls, 1910
A decorative salad option.
Presented as published in 1910. 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
217Calories
9 gProtein
46 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein8.8 g
Carbohydrates46 g
Fiber5.2 g
Sugars21 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium297 mg
Potassium1627 mg
Calcium127 mg
Iron2.3 mg
Magnesium98 mg
Phosphorus214 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A5.2 mcg
Vitamin E0.1 mg
Vitamin K124 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate208 mcg
Choline16 mg
Caffeine0 mg
Water799 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 6. The excerpt below is the record exactly as published.
Heart Salad For the heart salad illustrated, cut cold boiled beets into heart-shaped sections, and serve on let- tuce hearts
Cook this with the app: pantry check, scaling, and the assistant.