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Orange Salad
From The household (of the Detroit free press), 1886
Serves 4
Excellent with cold game or roast pork.
Presented as published in 1886. 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
385Calories
0 gProtein
6 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein0.5 g
Carbohydrates6.4 g
Fiber1.1 g
Sugars4.6 g
Total Fat41 g
Saturated Fat3.1 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium97 mg
Calcium19 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus7.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A5 mcg
Vitamin E14 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.7 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.
ORANGE SALAD. Oranges thinly sliced and freed from seeds — dressed with lemon juice and salad oil, one-fourth of lemon juice to three-fourths of oil, with a dust of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.