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Orange Salad

Name: Orange Salad
Yield: 4 servings
Ingredients: three to each guest; a slice of orange, cut not too thin; a stri£> of canned red sweet pepper; plenty of salt; a dressing made of the juice from ends of oranges, a little of the pepper liquor

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

107Calories

4 gProtein

22 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories107 kcal

Protein4.1 g

Carbohydrates22 g

Fiber1.6 g

Sugars5.2 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2503 mg

Potassium769 mg

Calcium87 mg

Iron0.5 mg

Magnesium37 mg

Phosphorus105 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A51 mcg

Vitamin E0.5 mg

Vitamin K94 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate26 mcg

Choline1.8 mg

Caffeine0 mg

Water499 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.

Orange Salad Small leaves of lettuce, three to each guest. On each a slice of orange, cut not too thin. On each slice of orange place a stri£> of canned red sweet pepper. Over all pour a dressing made of the juice from ends of oranges, a little of the pepper liquor and plenty of salt

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