vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From The Times cook book, no. 2, 1905
Serves 1
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
590Calories
4 gProtein
53 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein4.2 g
Carbohydrates53 g
Fiber4.4 g
Sugars43 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium25 mg
Potassium472 mg
Calcium146 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline17 mg
Caffeine0 mg
Water253 g
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.
ORANGE SALAD. Mrs. E. A. Pal- lah, Santa Ana — Peel oranges, slice thin across fruit, lay slices on plates (individuals;) whip one-half cup thick sour cream; add two table- spoons lemon juice, two tablespoons sugar
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