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Nut Salad
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.7 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium178 mg
Calcium12 mg
Iron0.2 mg
Magnesium8.8 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A6.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate13 mcg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 44. The excerpt below is the record exactly as published.
NUT SALAD Mrs. Henry C. BucJcner Take out the sections, being careful to remove all the white, bitter skins. To 1 quart of grape- fruit, after it is prepared, add 1 pint of English walnuts. Serve with bleached lettuce and a French dress- ing made of lemon in the proportion of 3 table- spoons of oil to 1 of lemon juice. LOBSTER SALAD 1 can of lobster, Equal part of celery. Chop the lobster and cut the celery. Serve on lettuce leaves with a rich mayonnaise. NUT SALAD Take equal parts of celery and nuts
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