Orange Salad (to be served with game)

Name: Orange Salad (to be served with game)
Ingredients: three navel oranges; four tablespoons of olive oil; one of brandy; a scant teaspoon of sugar; a teaspoon each of tarragon leaves; and chevril, chopped very fine

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

308Calories

5 gProtein

69 gCarbs

1 gFat

Full nutrition (35 nutrients)

Calories308 kcal

Protein5.4 g

Carbohydrates69 g

Fiber11 g

Sugars50 g

Total Fat1 g

Saturated Fat8.4 g

Monounsaturated Fat38 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol0 mg

Sodium50 mg

Potassium975 mg

Calcium259 mg

Iron2.5 mg

Magnesium64 mg

Phosphorus133 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C320 mg

Vitamin A5.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate141 mcg

Choline0 mg

Caffeine0 mg

Alcohol4.6 g

Water478 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 64. The excerpt below is the record exactly as published.

ORANGE SALAD (TO BE SERVED WITH GAME) Pare three navel oranges and divide carefully into sec- tions, removing all the membrane, without breaking the pieces. Cover with a dressing made of four tablespoons of olive oil, one of brandy, a scant teaspoon of sugar and a teaspoon each of tarragon leaves and chevril, chopped very fine

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