vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Spanish Salad
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
289Calories
5 gProtein
30 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories289 kcal
Protein5 g
Carbohydrates30 g
Fiber4.4 g
Sugars15 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium1.2 mg
Potassium536 mg
Calcium28 mg
Iron0.9 mg
Magnesium68 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate24 mcg
Choline12 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 59. The excerpt below is the record exactly as published.
SPANISH SALAD Bananas, English walnuts, 173 SALADS AROUND-THE-WORLD COOK BOOK Lettuce leaves, Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.