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Italian Salad
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
385Calories
14 gProtein
61 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein14 g
Carbohydrates61 g
Fiber12 g
Sugars2 g
Total Fat10 g
Saturated Fat2.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.8 g
Cholesterol24 mg
Sodium1161 mg
Potassium1552 mg
Calcium193 mg
Iron20 mg
Magnesium108 mg
Phosphorus230 mg
Zinc2.3 mg
Copper2.8 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A17 mcg
Vitamin E1 mg
Vitamin K28 mcg
Vitamin B60.8 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate68 mcg
Choline6.8 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 371. The excerpt below is the record exactly as published.
Italian Salad. — Italian salads com- prise every variety of vegetables, cook- ed or raw, and meat or fish, though it must not be supposed that the differ- ent ingredients are heaped together without due regard to harmony. We give here one of the best salads : Slice a couple of cold potatoes and the half of a beet-root, and mix them with some boiled celery and Brussels sprouts. Season with vinegar or tartar sauce. Add any cold meat in small pieces, and serve as soon as mixed. Place the meat lightly in the bowl, and throw the salad mixture over. Crown the whole with stoned olives
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