Orange Salad
From The Raleigh cook book, 1907
Good for a light salad course.
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
85Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories85 kcal
Protein1.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars15 g
Total Fat0.3 g
Sodium16 mg
Potassium299 mg
Calcium77 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C106 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate45 mcg
Water156 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 12. The excerpt below is the record exactly as published.
Orange Salad (No. 2).—Use for this Salad navel oranges. Cut the oranges in thin slices and arrange on nests of crisp lettuce; mayon- naise dressing. Good for a light salad course. Oyster Salad. Salt, pepper and vinegar. When cold, add as much celery, and. use salad dressing. ee Salmon Salad—1 can salmon; 3 sieeetery cut fine; nuts can 2 oe also be used. ill oo Spee. Serve with mayonnaise. Garnish with the yolks of hard-boiled | 2 eggs forced through a potato ricer, or with nuts and parsley. Shrimp Salad. eggs; mayonnaise. Wash and drain the shrimps and mix with the celery. Chop the _ egg fine and sprinkle over the top; add the mayonnaise dressing
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