Spanish Salad
From The Federation cook book, 1910
Recipe attributed to MRS. W. Y. RANSOM.
Presented as published in 1910. 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
487Calories
39 gProtein
8 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein39 g
Carbohydrates8 g
Fiber1.4 g
Sugars6.5 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Cholesterol1119 mg
Sodium378 mg
Potassium662 mg
Calcium162 mg
Iron3.9 mg
Magnesium43 mg
Phosphorus545 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.6 mcg
Vitamin C16 mg
Vitamin A497 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate150 mcg
Choline890 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.
Spanish Salad Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes
Cook this with the app: pantry check, scaling, and the assistant.