vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From The Blue grass cook book, 1904
Serves 4
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
22Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.4 g
Carbohydrates5.6 g
Fiber1.1 g
Sugars4.3 g
Total Fat0.1 g
Saturated Fat1.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium0 mg
Potassium85 mg
Calcium18 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 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.
ORANGE SALAD Mrs. William E. Simms Take fresh, firm oranges and peel them carefully down to the pulp, removing all the white skin. Hold the orange with a fork and with a sharp knife cut down on each side of the section and re- move the pulp, taking care to keep its shape. Go over the whole orange this way. Serve on lettuce leaves with a dressing of olive oil and lemon, using 2 tablespoons of oil to 1 of juice. Add pecan nuts to the dressing
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