Marguerite Salad

Name: Marguerite Salad
Ingredients: Boil 6 eggs 20 minutes; serve in cups of lettuce leaves; putting in each I teaspoonful of the yolks

From Delicate dishes, 1896

Presented as published in 1896. 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

445Calories

39 gProtein

2 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein39 g

Carbohydrates2.4 g

Fiber0 g

Sugars1.1 g

Total Fat30 g

Saturated Fat9.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1171 mg

Sodium429 mg

Potassium421 mg

Calcium175 mg

Iron5.4 mg

Magnesium36 mg

Phosphorus614 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A499 mcg

Vitamin E3.3 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate148 mcg

Choline924 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Delicate dishes (1896), page 6. The excerpt below is the record exactly as published.

MARGUERITE SALAD. Boil 6 eggs 20 minutes, rub yolks through sieve, and chop whites fine; moisten with boiled dressing or mayonnaise. Serve in cups of lettuce leaves, putting in each I teaspoonful of the yolks

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