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Lent Salad
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
586Calories
3 gProtein
4 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein3 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.3 g
Total Fat63 g
Saturated Fat8.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat37 g
Omega-30 g
Cholesterol38 mg
Sodium447 mg
Potassium176 mg
Calcium28 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E9.6 mg
Vitamin K40 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.1 mcg
Choline28 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 371. The excerpt below is the record exactly as published.
Lent Salad. — Fill the bottom of a salad-dish with crisp lettuce leaves. Cut cold boiled or baked fish into pieces, and fill the dish with it; pour over a pint of mayonnaise dressing. Chop the coral of a lobster very fine ; sprinkle it over the salad. Garnish with rings of hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.