Melee Salad
From Good Housekeeping summer cookery book, 1932
Presented as published in 1932. 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
95Calories
4 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein3.9 g
Carbohydrates18 g
Fiber3.4 g
Sugars7.4 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium510 mg
Potassium1053 mg
Calcium65 mg
Iron1.7 mg
Magnesium56 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K58 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.
MELEE SALAD Cut slices from the top of as many tomatoes as are a required. Remove pulp, and invert tomatoes to drain. _ Make a mixture of the following ingredients : cucumber, 23 SUMMER COOKERY. BOOK ent in cubes, and tomato pulp (which has been draieed), i" i also cut in cubes, capers, peas and chopped pickles. Mix with dressing and pile into the tomato cup. Serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.