vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Salad No. 2
From Lowney's cook book, 1907
Serves 4
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
169Calories
3 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein3.4 g
Carbohydrates42 g
Fiber8.6 g
Sugars34 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium652 mg
Calcium144 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 4 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.
eight oranges cut in slices with French dress- ing. Season highly with cayenne. Serve on water cress. Orange Salad No. 2
Cook this with the app: pantry check, scaling, and the assistant.