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Pimento Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
126Calories
6 gProtein
6 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein6.3 g
Carbohydrates6 g
Fiber0.1 g
Sugars0.6 g
Total Fat8.5 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.6 g
Cholesterol143 mg
Sodium125 mg
Potassium271 mg
Calcium42 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C5.3 mg
Vitamin A66 mcg
Vitamin E0.9 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline111 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 127. The excerpt below is the record exactly as published.
Pimento Salad. Use one small can of shrimp and three hard-boiled eggs. Chop eggs fine, and break shrimp in small pieces. Moisten with French dressing. Fill canned pimentoes with the salad, and serve on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.