vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poinsettia Salad
From Delta Gamma cook book, 1922
Serves 4
Serve on a bed of lettuce or endive.
Presented as published in 1922. 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
444Calories
6 gProtein
3 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein5.6 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.8 g
Total Fat45 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol163 mg
Sodium452 mg
Potassium216 mg
Calcium50 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0.5 mg
Vitamin A66 mcg
Vitamin E2.2 mg
Vitamin K90 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate20 mcg
Choline129 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 30. The excerpt below is the record exactly as published.
Poinsettia Salad Remove the peel from large, firm, red tomatoes in boiling water. Set on ice to chill. When ready to serve, cut them into segments from flower end to stem end. Remove the seeds. Set each tomato on a bed of lettuce or endive. Fill the center of the tomato with chopped celery and hard boiled egg, mixed with rather stiff mayonnaise
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