vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lily Salad
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 62. The excerpt below is the record exactly as published.
LILY SALAD This requires cold boiled beets, egg and lettuce leaves. For each individual salad make a cornucopia of three or four sizes of lettuce leaves, the largest leaf being outside. Tie these in a roll, at both ends, and let them remain in a cool place for some hours, to set. Boil an egg hard, and when cold slice it into several rings. Remove all the yellow, and chop it fine, and season it with salt and pepper. When about to serve, remove the strings, putting one of the rings of egg around the base of each cornucopia, to hold it in shape. Put some of the chopped beets and chopped yellow of egg into the cornucopia, and serve with a French dressing
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.