vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Salad
From San Rafael cook book, 1906, 1906
Serves 2
Use heart leaves for best presentation.
Presented as published in 1906. 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
157Calories
5 gProtein
21 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein4.5 g
Carbohydrates21 g
Fiber0 g
Sugars0.5 g
Total Fat6.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium133 mg
Potassium850 mg
Calcium87 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus119 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K125 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water583 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
STRAWBERRY SALAD— Mrs. McMahon. Choose the heart leaves of nice head lettuce ; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of may- onnaise dressin
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