vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Salad
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
163Calories
6 gProtein
30 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein5.6 g
Carbohydrates30 g
Fiber2.8 g
Sugars2.5 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol1.9 mg
Sodium128 mg
Potassium973 mg
Calcium112 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus132 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.7 mcg
Vitamin E0.3 mg
Vitamin K130 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline6.7 mg
Caffeine0 mg
Water663 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 51. The excerpt below is the record exactly as published.
STRAWBERRY SALAD. Mrs. M. Marks, 1016 - Grattan street.— Choose the heart leaves of head lettuce, heap a lew straw- berries in each and dust them lightly with powdered sugar; lay a teaspoonful of mayon- naise on each portion and serve wltn cut lemons
Cook this with the app: pantry check, scaling, and the assistant.