Ice Salad (Ensalada Helada)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The nasturtium, flower, leaf and green seed is a standard garnish in Spain.
Presented as published in 1936. 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
227Calories
5 gProtein
59 gCarbs
1 gFat
Full nutrition (25 nutrients)
Calories227 kcal
Protein4.7 g
Carbohydrates59 g
Fiber0 g
Total Fat0.9 g
Saturated Fat0 g
Cholesterol0 mg
Sodium47 mg
Potassium246 mg
Calcium19 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0 mcg
Water882 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 79. The excerpt below is the record exactly as published.
ICE SALAD (Ensalada Helada) Assorted fruits 1 pint lemon, or any desired fruit ice 1 pint of fruit ice is sufficient for 6 servings.
Cook this with the app: pantry check, scaling, and the assistant.