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Spanish Salad

Name: Spanish Salad
Yield: 1 servings
Ingredients: ripe bananas; English walnut meat to equal one-third the quantity of bananas

From The Times cook book, no. 2, 1905

Serves 1

Presented as published in 1905. 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

161Calories

11 gProtein

27 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories161 kcal

Protein11 g

Carbohydrates27 g

Fiber3.1 g

Sugars15 g

Total Fat2 g

Saturated Fat0.5 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Cholesterol28 mg

Sodium24 mg

Potassium560 mg

Calcium8.8 mg

Iron1.9 mg

Magnesium42 mg

Phosphorus117 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A3.6 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate29 mcg

Choline12 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.

SPANISH SALAD. Mrs. Hubert Anderson, 151S Wilton Place.— Select ripe, but not too soft bananas and and cut in thin slices; English walnut meat to equal one-third the quantity of bananas

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