Shipside Salad

Name: Shipside Salad
Ingredients: 1 head iceberg lettuce; 3a. cup VILTOFT DRESSING; Ya pound mushrooms; 2 tomatoes, each cut; 6 canned artichoke bottoms; 2 hard-boiled eg; 10 radishes, sliced; 3 tablespoons chopped walnuts

From Dining in--Minneapolis/St. Paul cookbook, 1900

Presented as published in 1900. 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

884Calories

50 gProtein

124 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories884 kcal

Protein50 g

Carbohydrates124 g

Fiber47 g

Sugars19 g

Total Fat31 g

Saturated Fat5.4 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat14 g

Cholesterol373 mg

Sodium660 mg

Potassium4268 mg

Calcium323 mg

Iron8 mg

Magnesium424 mg

Phosphorus1130 mg

Zinc7 mg

Copper2.2 mg

Manganese3.1 mg

Vitamin D2.7 mcg

Vitamin C91 mg

Vitamin A257 mcg

Vitamin E3.7 mg

Vitamin K229 mcg

Vitamin B61.5 mg

Vitamin B121.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.1 mg

Niacin (B3)19 mg

Folate759 mcg

Choline597 mg

Caffeine0 mg

Water1595 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 52. The excerpt below is the record exactly as published.

SHIPSIDE SALAD 1 head iceberg lettuce, 3a. cup VILTOFT DRESSING coarsely torn (approximately) Ya pound mushrooms, sliced 2 tomatoes, each cut (approximately) in 6 wedges 6 canned artichoke bottoms, 2 hard-boiled eg, each cut in half vertically cut in 6 wedges 10 radishes, sliced 3 tablespoons chopped walnuts

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