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Italian 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
58Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories58 kcal
Protein1.5 g
Carbohydrates12 g
Fiber1 g
Sugars4.7 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium93 mg
Potassium283 mg
Calcium41 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline3.8 mg
Water186 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 319. The excerpt below is the record exactly as published.
ITALIAN SALAD. — ^Slice thin 2 peeled, seedless oranges, cutting crosswise with a very sharp knife. Arrange on head- lettuce leaves, and serve on salad dressing
Cook this with the app: pantry check, scaling, and the assistant.