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Spanish Salad
From The Times cook book, no. 2, 1905
Serves 8
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
78Calories
3 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein3 g
Carbohydrates16 g
Fiber1.7 g
Sugars4 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium36 mg
Potassium629 mg
Calcium60 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus85 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline7.6 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 17. The excerpt below is the record exactly as published.
SPANISH SALAD. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park, Los Angeles.— Four large cucumbers, one bunch celery, three large onions, four large tomatoes, two heads lettuce, three green peppers. Chop all separately very fine, then mix together and season with tablespoonful of vinegar, juice of one lemon and salt and pepper to taste
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