Japanese Salad

Name: Japanese Salad
Ingredients: Cut some celery; apples; and truffles into fine shreds; and mix with chrysanthemum flourers; season with salt and pepper; and pepper; cover with a mayonnaise dressing; Garnish with chopped hard-boiled eggs; and olives

From 365 foreign dishes, 1908

Presented as published in 1908. 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

78Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein6.3 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.6 g

Total Fat5.3 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium62 mg

Potassium63 mg

Calcium25 mg

Iron0.6 mg

Magnesium5 mg

Phosphorus86 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 8. The excerpt below is the record exactly as published.

Japanese Salad. Cut some celery, apples and trufiles into JbrA fine shreds and mix with chrysanthemum floirers ; season with salt and pepper. Put in a salad bowl and cover with a mayonnaise dressing. Garnish with chopped hard-boiled eggs and olives

Cook this with the app: pantry check, scaling, and the assistant.