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Orange Salad
From The household cook book, 1902
Serves 4
Excellent with cold game, roast pork, or poultry.
Presented as published in 1902. 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
448Calories
0 gProtein
2 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein0.1 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.6 g
Total Fat50 g
Saturated Fat3.8 g
Monounsaturated Fat38 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.3 mg
Potassium26 mg
Calcium1.5 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E17 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.4 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 163. The excerpt below is the record exactly as published.
ORANGE SALAD — Peel the oranges, slice them crossways, take out the seeds, and cover with a dressing made in the proportion of 8 spoons of salad oil to 1 spoon lemon juice, and add salt and a dash of cayenne; flavor, if desired, with a little grated orange rind
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