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Hindoo Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. W. H. Willis, Glencoe, IL.
Presented as published in 1912. 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
89Calories
2 gProtein
10 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2.4 g
Carbohydrates10 g
Fiber1.5 g
Sugars3.2 g
Total Fat4.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium84 mg
Potassium542 mg
Calcium46 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A62 mcg
Vitamin E1.2 mg
Vitamin K56 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate19 mcg
Choline8.6 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.
HINDOO SALAD. — Arrange 4 slices of tomato on a bed of shredded lettuce. On 2 of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with Erencih dressing. — Mrs. W. H. Willis, Glencoe, 111. HUNGARIAN SALAD.— Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing
Cook this with the app: pantry check, scaling, and the assistant.