Protose Salad, No. 2

Name: Protose Salad, No. 2
Ingredients: one cup of Protose; one half as much minced celery; one hard-boiled egg; three small radishes; juice of two lemons; salt

From Healthful cookery, 1904

Mayonnaise dressing may be used instead of lemon juice.

Presented as published in 1904. 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

154Calories

9 gProtein

23 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories154 kcal

Protein9.1 g

Carbohydrates23 g

Fiber5.6 g

Sugars5.6 g

Total Fat6.1 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.9 g

Cholesterol187 mg

Sodium175 mg

Potassium637 mg

Calcium129 mg

Iron1.8 mg

Magnesium33 mg

Phosphorus142 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C106 mg

Vitamin A77 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate44 mcg

Choline157 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.

Protose Salad, No. 2. — Cut one cup of Protose into small cubes; add to this one half as much minced celery, one hard-boiled egg, and three small radishes cut in various shapes ; pour over these in- gredients the juice of two lemons, and sprinkle with salt

Cook this with the app: pantry check, scaling, and the assistant.