Piquant Salad
From Council cook book, 1908
Serves well with game.
Presented as published in 1908. 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
492Calories
36 gProtein
84 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein36 g
Carbohydrates84 g
Fiber18 g
Sugars46 g
Total Fat6.6 g
Saturated Fat1.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol85 mg
Sodium79 mg
Potassium1623 mg
Calcium352 mg
Iron8.1 mg
Magnesium132 mg
Phosphorus437 mg
Zinc5 mg
Copper0.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A72 mcg
Vitamin E1.4 mg
Vitamin K41 mcg
Vitamin B61.3 mg
Vitamin B128.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate204 mcg
Choline48 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from Council cook book (1908), page 30. The excerpt below is the record exactly as published.
paprika to taste, and then stir slowly into cream and eggs. Put in double boiler, cook until thick, then add butter size of an egg and cook about five f\T VHITDf A II1717D brewed in Olympia, Wn., ULlLVillA DMK u„.urpa..ed for quality. U for sale at all good grocers "ITS THE WATER" --demand it. 92 COUNCIL COOK BOOK. minutes longer. Take from fire, and bottle, and it will keep for months. Piquant Salad. To serve with game, a piquant salad is made of half a pint of walnut meats and three tart oranges. Peel the oranges, remove all the white pith and divide into sections. Cut each in half and mix with the nuts. Mix with a French dressing
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Cook this with the app: pantry check, scaling, and the assistant.