pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Japanese Salad
From The Times cook book, no. 2, 1905
Serves 2
Serve at once.
Presented as published in 1905. 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
431Calories
26 gProtein
47 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein26 g
Carbohydrates47 g
Fiber3.4 g
Sugars8.9 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol60 mg
Sodium4043 mg
Potassium1268 mg
Calcium98 mg
Iron8.2 mg
Magnesium112 mg
Phosphorus467 mg
Zinc3.7 mg
Copper0.5 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A117 mcg
Vitamin E1.3 mg
Vitamin K9.8 mcg
Vitamin B60.6 mg
Vitamin B1222 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate96 mcg
Choline140 mg
Caffeine2.7 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 47. The excerpt below is the record exactly as published.
JAPANESE SALAD. L. Shields, Box 355, Los Angeles, Cal.— Mince very fine, three medium-sized truffles, alsu two large, cold boiled potatoes; put these into a bowl and sea- son with a tablespoonful of sal:, half teaspoon- ful white pepper and one-third teaspoonful of I nutmeg; pour one-half glassful champagne over all and let rest for two hours; then add | eighteen whole cooked mussels, a teaspoonful of chopped chives, a teaspoonful of chopped I parsley and a tablespoonful of chopped celery
Cook this with the app: pantry check, scaling, and the assistant.