Marguerite Salad
From Canadian cook book, 1924
This salad is visually appealing and can be garnished with parsley.
Presented as published in 1924. 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
324Calories
27 gProtein
9 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein27 g
Carbohydrates9 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium320 mg
Potassium588 mg
Calcium144 mg
Iron3.6 mg
Magnesium38 mg
Phosphorus439 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K47 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 41. The excerpt below is the record exactly as published.
arg^uerite Salad. 1. Cut egg in halves lengthwise. 2. Remove yolk and put through sieve. 3. Cut white in strips. 4. Arrange white as petals on mound of lettuce
Cook this with the app: pantry check, scaling, and the assistant.