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Orange Salad
From Lowney's cook book, 1907
Serves 6
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
126Calories
3 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein2.8 g
Carbohydrates31 g
Fiber6.9 g
Sugars23 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium1.3 mg
Potassium518 mg
Calcium102 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A113 mcg
Vitamin E1.7 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate76 mcg
Choline22 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 74. The excerpt below is the record exactly as published.
Orange Salad Marinate eight oranges cut in slices with French dress- ing. Season highly with cayenne
Cook this with the app: pantry check, scaling, and the assistant.