vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pond Lilly Salad
From Delicacies, 1929
Serves 1
Recipe by Mrs. Russell Easom.
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
305Calories
9 gProtein
12 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein8.7 g
Carbohydrates12 g
Fiber4.1 g
Sugars7.3 g
Total Fat24 g
Saturated Fat4.6 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat12 g
Omega-31.3 g
Cholesterol197 mg
Sodium366 mg
Potassium513 mg
Calcium45 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus135 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C6 mg
Vitamin A79 mcg
Vitamin E1.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate157 mcg
Choline156 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 11. The excerpt below is the record exactly as published.
Pond Lilly Salad Remove shells from as many hard boiled eggs as there are persons to be served. Beginning; at the small end of egg. cut whites lengthwise into fifths, almost to the base, taking care to leave the volks whole so as to make each egg represent a pond lily. Tint petals a delica'e shcade with beet juice and yolks shon'd be sb'ghtly roujhened with a fork. Serve on lettuce. — Mrs. Russell Easom. -28— Thursday Club Delicacies Salads and Salad Dressings (Avocado) Alligator Pear Salad Salt avocado; mix with oranges and grapefruit, cut in squares. Serve with French dressing, and the grapefruit juice added, or mayonnaise
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