vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
New Salad
From Kirmess cook book, 1907
Serves 6
A refreshing salad for spring luncheons.
Presented as published in 1907. 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
1 gProtein
44 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein0.8 g
Carbohydrates44 g
Fiber0.6 g
Sugars32 g
Total Fat29 g
Saturated Fat5.4 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol22 mg
Sodium254 mg
Potassium80 mg
Calcium25 mg
Iron0.4 mg
Magnesium5.1 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A21 mcg
Vitamin E1.3 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.6 mcg
Choline19 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 103. The excerpt below is the record exactly as published.
NKW SALADS. Miss Orenier, New York. The salad course is entirely new, and just the thing for a spring luncheon. Make lemon jelly, rather stiflfer than usual, and fill small moulds or jelly-glasses. When firm turn out carefully on lettuce and remove the inside with a warm teaspoon. Fill these cups with white grapes cut in halves and seeded, and. lay some about the cup. Make mayonnaise as stiff as possible, and beat into it enough whipped cream to reduce it to the usual consistency
Cook this with the app: pantry check, scaling, and the assistant.