vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
108Calories
1 gProtein
27 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein0.8 g
Carbohydrates27 g
Fiber1.8 g
Sugars24 g
Total Fat0.1 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium4859 mg
Potassium154 mg
Calcium42 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 52. The excerpt below is the record exactly as published.
Orange Salad. Separate the oranges in sections, keeping each section whole and removing all the skin that divides them. Arrange on lettuce leaves and chill. Dressing: Have the olive oil and the vinegar cold. Take 4 tablespoons of powdered sugar, a pinch of salt and enough paprika to make it pink, and put through a fine sieve. Beat in well 8 tablespoons of olive oil and add slowly 1 tablespoon of tarragon vinegar and 1 tablespoon of plain vinegar
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