vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From The new practical housekeeping, 1890
Serves 1
This is a delicious accompaniment for boiled or roasted game.
Presented as published in 1890. 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
730Calories
9 gProtein
90 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein9 g
Carbohydrates90 g
Fiber21 g
Sugars51 g
Total Fat46 g
Saturated Fat4 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol0 mg
Sodium9729 mg
Potassium1539 mg
Calcium301 mg
Iron3.7 mg
Magnesium105 mg
Phosphorus213 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C391 mg
Vitamin A564 mcg
Vitamin E22 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate205 mcg
Choline48 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 495. The excerpt below is the record exactly as published.
Orange Salad. — Do not peel, but slice thin two or three sour oranges on a dish, remove seeds and pour over them a dressing of three tablespoons salad oil, a dust of cayenne pepper, a little salt if wished, and juice of one lemon if oranges are too sweet, with grated rind of an orange
Cook this with the app: pantry check, scaling, and the assistant.