vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
418Calories
13 gProtein
1 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein13 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.5 g
Total Fat41 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat20 g
Omega-30 g
Cholesterol372 mg
Sodium336 mg
Potassium144 mg
Calcium59 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus208 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.8 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 51. The excerpt below is the record exactly as published.
Salad. Boil a dozen eggs for twenty-five minutes, slice and cover with a Mayonnaise dressing, garnish with lettuce leaves, capers, and olives
Cook this with the app: pantry check, scaling, and the assistant.