vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Molded Dandelion Salad
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
706Calories
34 gProtein
29 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein34 g
Carbohydrates29 g
Fiber12 g
Sugars7.8 g
Total Fat53 g
Saturated Fat11 g
Monounsaturated Fat14 g
Polyunsaturated Fat22 g
Omega-32.3 g
Cholesterol761 mg
Sodium1723 mg
Potassium1259 mg
Calcium703 mg
Iron11 mg
Magnesium125 mg
Phosphorus581 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1 mg
Vitamin D4.1 mcg
Vitamin C76 mg
Vitamin A3380 mcg
Vitamin E6 mg
Vitamin K1576 mcg
Vitamin B61 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.3 mg
Folate151 mcg
Choline718 mg
Caffeine0 mg
Water538 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
MOLDED DANDELION SALAD. Chopped dandelion greens, 4 Eggs, 4. cups. Salt. Mayonnaise, 3 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.