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Spanish Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Serve ice-cold.
Presented as published in 1902. 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
110Calories
2 gProtein
10 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein1.8 g
Carbohydrates9.5 g
Fiber2.7 g
Sugars3.3 g
Total Fat8.4 g
Saturated Fat1.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium557 mg
Potassium307 mg
Calcium80 mg
Iron5.1 mg
Magnesium17 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A67 mcg
Vitamin E1.9 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline16 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 373. The excerpt below is the record exactly as published.
Spanish Salad. — Peel and slice four medium-sized tomatoes and seed and shred fine one small green pepper. Arrange these on lettuce leaves in a salad-bowl ; stone and slice a dozen olives and mix them through the salad. Have all ice-cold. Make a French dressing, adding to it a tea- spoonful of minced chives
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