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Olive and Mushroom Salad

Name: Olive and Mushroom Salad
Yield: 4 servings
Ingredients: one-half pint ripe olives; one-half pint best canned French mushrooms; one tablespoonful mayonnaise dressing

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

75Calories

1 gProtein

4 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories75 kcal

Protein1 g

Carbohydrates4 g

Fiber1.5 g

Sugars0.9 g

Total Fat6.7 g

Saturated Fat1.2 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat2 g

Cholesterol0 mg

Sodium431 mg

Potassium54 mg

Calcium34 mg

Iron2.4 mg

Magnesium7.2 mg

Phosphorus28 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0.3 mg

Vitamin A5.7 mcg

Vitamin E1 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate4.7 mcg

Choline11 mg

Caffeine0 mg

Water63 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 49. The excerpt below is the record exactly as published.

OLIVE AND MUSHROOM SAL.\D. Mrs. Edith Rhind, Brookdale avenue, Red- lands— One-half pint ripe olives, pitted and chopped fine; one-half pint best canned French mushrooms, chopped fine; these, together with one tablespoonful mayonnaise dressing

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