vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poinsettia Salad
From Delicacies, 1929
Serves 1
Recipe by Mrs. Russell Engler.
Presented as published in 1929. 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
204Calories
2 gProtein
7 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein2.1 g
Carbohydrates7.1 g
Fiber2.3 g
Sugars4.2 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat11 g
Omega-31.3 g
Cholesterol11 mg
Sodium166 mg
Potassium333 mg
Calcium18 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C23 mg
Vitamin A61 mcg
Vitamin E1.5 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate29 mcg
Choline21 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.
Poinsettia Salad Peel and thoroughly chill as many tomatoes as will be need- ed, and when ready to serve, cut into eighths, not quite sever- ing the sections at the bottom, and spread apart like the petals of a flower. Place each on a lettuce leaf, dust lightly with salt and pepper, fill center with mayonnaise, then cover may- onnaise with green peas
Cook this with the app: pantry check, scaling, and the assistant.