vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pimento Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
18Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.5 g
Carbohydrates3.3 g
Fiber0.9 g
Sugars1.3 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium150 mg
Potassium77 mg
Calcium17 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A9.4 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.3 mcg
Choline2.5 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 327. The excerpt below is the record exactly as published.
PIMENTO SALAD. — iMix shredded pimentos with quartered hard-boiled eggs, sliced olives, pearl onions, and grated or sliced celery
Cook this with the app: pantry check, scaling, and the assistant.