Spring Salad
From Breakfasts and teas, 1907
Serve with strawberries around a mound of fine sugar.
Presented as published in 1907. 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
195Calories
4 gProtein
22 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein4.2 g
Carbohydrates22 g
Fiber4.7 g
Sugars9.9 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat4.8 g
Cholesterol0 mg
Sodium218 mg
Potassium1184 mg
Calcium101 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus129 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A66 mcg
Vitamin E1.9 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate164 mcg
Choline10 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 11. The excerpt below is the record exactly as published.
spring salad (radishes, cu- cumbers, tomatoes, with French dressing on lettuce leaf
Cook this with the app: pantry check, scaling, and the assistant.