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Japanese Salad
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
107Calories
2 gProtein
4 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein2.3 g
Carbohydrates3.8 g
Fiber1.2 g
Sugars2 g
Total Fat10 g
Saturated Fat2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium69 mg
Calcium17 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline6.2 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Japanese Salad Into each Maraschino cherry place one-fourth English walnut. Chill, and serve on a lettuce leaf with a dressing made of lemon juice beaten into two tablespoonsful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.