Robbie's Green Salad
From The Aunts' Cook Book, 1922
This salad is light and visually appealing due to the variety of shapes and shades of green.
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
103Calories
4 gProtein
20 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories103 kcal
Protein4.5 g
Carbohydrates20 g
Total Fat0.4 g
Sodium97 mg
Potassium834 mg
Calcium85 mg
Iron0.2 mg
Magnesium38 mg
Phosphorus115 mg
Zinc1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water573 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 22. The excerpt below is the record exactly as published.
Robbie's Green Salad Select the pale inside leaves of head-lettuce. Arrange them on plates ¥rith curly endive or escaroUe. Lay across them strips of French endive or cut it crosswise to form circles. Put a small bunch of water cress in the middle. Serve with French dressing
Cook this with the app: pantry check, scaling, and the assistant.