St. James Salad

Name: St. James Salad
Ingredients: Press the required amount of cooked rice; on a bed of cress or other greens; fill center with cooked peas; beans (wax and flageolet); potatoes cut into cubes; sliced carrot; button onions

From The National home cook book, 1900

Presented as published in 1900. 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

622Calories

20 gProtein

135 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories622 kcal

Protein20 g

Carbohydrates135 g

Fiber21 g

Sugars25 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium1046 mg

Potassium2236 mg

Calcium245 mg

Iron9 mg

Magnesium166 mg

Phosphorus416 mg

Zinc2.9 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A1192 mcg

Vitamin E2.2 mg

Vitamin K122 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.2 mg

Folate278 mcg

Choline101 mg

Caffeine0 mg

Water873 g

As published

This recipe was extracted from The National home cook book (1900), page 73. The excerpt below is the record exactly as published.

ST. JAMES.SALAD—Press the required amount: of cook- ee ed rice into a buttered border mold; set on ice to chill; when serving unmold on a bed of cress or other greens; fill ay center with cooked peas, beans (wax and flageolet), potatoes — cut into cu +s, sliced carrot, Se button Onions

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