vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
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
168Calories
1 gProtein
5 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein1.1 g
Carbohydrates5.4 g
Fiber0 g
Sugars3.4 g
Total Fat16 g
Saturated Fat5.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat6.4 g
Omega-30.7 g
Cholesterol25 mg
Sodium90 mg
Potassium85 mg
Calcium31 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A49 mcg
Vitamin E0.6 mg
Vitamin K23 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline8.9 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 46. The excerpt below is the record exactly as published.
STRAWBERRY SALAD. Mrs. J. L. Davenport, Chicago. Select large firm berries, wash and dry well, remove the hulls and slice or quarter them ; arrange about two tablespoonsful in crisp yellow lettuce cups, cover the berries over with thick whipped cream sweetened, and put a spoonful of thick mayonnaise on top
Cook this with the app: pantry check, scaling, and the assistant.