vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Persian Salad
From The Times cook book, no. 2, 1905
Serves 4
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
103Calories
4 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein4.3 g
Carbohydrates10 g
Fiber1.6 g
Sugars1.7 g
Total Fat5.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.9 mg
Sodium2471 mg
Potassium461 mg
Calcium60 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A37 mcg
Vitamin E1.1 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate10 mcg
Choline5 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 63. The excerpt below is the record exactly as published.
PERSIAN SALAD. Miss Marie Woods, 635 St. Paul ave. — Lettuce, watercress, tomatoes and celery are the ingredients of this utterly delicious salad. Wash all thor- oughly and put in the ice box for some time before preparing. Skin two large tomatoes and cut in blocks; chop the celery (one- half cupful;) cut up a small bunch of cress and shred one small head of lettuce. Take the yolk of a hard-boiled egg, a tablespoonful of rich milk or cream, a teaspoonful of chutney; mix well, add a saltspoonful of salt and half a saltspoonful of pepper
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