vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Salad Superba
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. D. C. Daniels, Arlington Heights, 111.
Presented as published in 1912. 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
104Calories
6 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein5.8 g
Carbohydrates15 g
Fiber1.7 g
Sugars0.3 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium671 mg
Potassium418 mg
Calcium76 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C7.6 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline75 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 332. The excerpt below is the record exactly as published.
SALAD SUPERBA.-^Lay your platter thickly with crisp let- tuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 5^-inch cu'bes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to - cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives
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