vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free

Prune and Nut Salad

Name: Prune and Nut Salad
Yield: 4 servings
Ingredients: fine large dried prunes; meat from one-half a walnut; on a small lettuce leaf; some mayonnaise

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

80Calories

1 gProtein

4 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein0.7 g

Carbohydrates4.4 g

Fiber0.6 g

Sugars2.4 g

Total Fat6.9 g

Saturated Fat0.9 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat4.3 g

Omega-30.3 g

Cholesterol2.6 mg

Sodium40 mg

Potassium60 mg

Calcium6 mg

Iron0.1 mg

Magnesium7.1 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E0.2 mg

Vitamin K14 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.6 mcg

Choline2.8 mg

Caffeine0 mg

Water3.5 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 57. The excerpt below is the record exactly as published.

PRUNE AXD NUT SALAD. Mrs. E. L. Hills, Redondo Beach, Cal.— Take fine large dried prunes, stew until tender; re- move the stones carefully, so as not to spoil shape; put the meat from one-half a walnut in the center of prune and wrap the prune over it. Put each prune on a small lettuce leaf and some mayonnaise

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