vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Peach and Almond Salad
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
734Calories
13 gProtein
93 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein13 g
Carbohydrates93 g
Fiber6.2 g
Sugars82 g
Total Fat38 g
Saturated Fat4.9 g
Monounsaturated Fat17 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol184 mg
Sodium965 mg
Potassium380 mg
Calcium158 mg
Iron2.4 mg
Magnesium131 mg
Phosphorus296 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C4.6 mg
Vitamin A65 mcg
Vitamin E13 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline165 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 49. The excerpt below is the record exactly as published.
PEACH AND ALMOND SALAD. Mrs. F. Benkert, 2180 West Adams street.- Blanch and cut almonds in thin slices, use one-fifth as much in bulk of sliced almonds as of finely-sliced peaches. Serve on lettuce leaves with a fruit salad dressing made by boiling one cup of sugar with one-half cup of water for five minutes, then 'pouring on the well-beaten yolks of three eggs. Return to the fire in double boiler and cook, stirring constantly until it thickens; cool and ada the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.