vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From Twentieth century home cook book, 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
223Calories
4 gProtein
50 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein4.4 g
Carbohydrates50 g
Fiber3.2 g
Sugars24 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium1198 mg
Calcium98 mg
Iron0.9 mg
Magnesium51 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate41 mcg
Choline12 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 111. The excerpt below is the record exactly as published.
ORANGE SALAD. Take half a dozen sweet oranges ; peel, then cut into thin slices ; lay the slices in a glass dish ; sprinkle with sugar, then oranges again, alter- nating, until all have been used. Squeeze over this the juice of three oranges, pouring over the whole a glass of good wine, being very generous with the sugar
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