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Spanish Salad

Name: Spanish Salad
Yield: 6 servings
Ingredients: four large cucumbers; four large tomatoes; one bunch of crisp celery; two heads of fresh lettuce; three green chili peppers; one tablespoon vinegar; the juice of one lemon; salt and pepper to taste

From The Times cook book, no. 2, 1905

Serves 6

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

79Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories79 kcal

Protein3.3 g

Carbohydrates16 g

Fiber1.2 g

Sugars3.1 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium46 mg

Potassium768 mg

Calcium64 mg

Iron0.4 mg

Magnesium39 mg

Phosphorus96 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A40 mcg

Vitamin E0.5 mg

Vitamin K81 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1 mg

Folate18 mcg

Choline7.5 mg

Caffeine0 mg

Water429 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 10. The excerpt below is the record exactly as published.

SPANISH SALAD. Miss Minnie May Hendricks, Los Angeles, Cal.— Pare four large cucumbers, four large tomatoes, one bunch of crisp celery, two heads of fresh let- tuce, three green chili peppers. Then chop ail separately and very fine. Then mix all to- gether. Add one tablespoon vinegar, add the juice of one lemon, salt and pepper to taste

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