vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Spanish Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
258Calories
5 gProtein
12 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories258 kcal
Protein4.9 g
Carbohydrates12 g
Fiber2.6 g
Sugars4.6 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium0.4 mg
Potassium265 mg
Calcium29 mg
Iron0.8 mg
Magnesium54 mg
Phosphorus121 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.5 mcg
Choline3.7 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.
Spanish Salad. Bananas and walnuts, using 1-3 walnuts.
Cook this with the app: pantry check, scaling, and the assistant.