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Lenox Salad

Name: Lenox Salad
Yield: 2 servings
Ingredients: 5 tomatoes cut fine; 2 peppers, 1 green, 1 red; 1 C. celery cut fine; 1 small onion, cut fine; % C. chopped nuts

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Presented as published in 1914. 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

365Calories

14 gProtein

45 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories365 kcal

Protein14 g

Carbohydrates45 g

Fiber16 g

Sugars13 g

Total Fat19 g

Saturated Fat1.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol0 mg

Sodium84 mg

Potassium1596 mg

Calcium283 mg

Iron4.7 mg

Magnesium187 mg

Phosphorus320 mg

Zinc2.1 mg

Copper0.9 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A136 mcg

Vitamin E11 mg

Vitamin K66 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.5 mg

Folate80 mcg

Choline47 mg

Caffeine0 mg

Water421 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 71. The excerpt below is the record exactly as published.

LENOX SALAD. 5 tomatoes cut fine 2 peppers, 1 green, 1 red, 1 C. celery cut fine chopped fine 1 small onion, cut fine % C. chopped nuts

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