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Salata (Salad)
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
332Calories
26 gProtein
7 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein26 g
Carbohydrates7.1 g
Fiber0.3 g
Sugars6.5 g
Total Fat21 g
Saturated Fat6.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.8 g
Cholesterol746 mg
Sodium269 mg
Potassium417 mg
Calcium160 mg
Iron2.5 mg
Magnesium31 mg
Phosphorus374 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C22 mg
Vitamin A378 mcg
Vitamin E2.6 mg
Vitamin K126 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate93 mcg
Choline593 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.
Salata. (Salad.) Wash two bunches of watercress, and keep them in ice water until crisp ; then take them out, shake all the 656 TURKEY water from them, and tear them into pieces. Chop four hard-boiled eggs, and prepare a salad cream, mixing one teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.