vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Kumquat Salad
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
454Calories
6 gProtein
28 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein5.9 g
Carbohydrates28 g
Fiber5.3 g
Sugars15 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat24 g
Omega-31.3 g
Cholesterol11 mg
Sodium238 mg
Potassium622 mg
Calcium139 mg
Iron0.8 mg
Magnesium64 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C106 mg
Vitamin A26 mcg
Vitamin E1.1 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate62 mcg
Choline24 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Kirmess cook book (1907), page 101. The excerpt below is the record exactly as published.
KUMQUOT SALAD. Mrs. F. D. Gray. Mix lightly two measures of carefully cut celery, with one measure of kumquot oranges, cut across in thin slices. Add a few English walnuts, dress liberally with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.