pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Stuffed Avocado Salad
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
849Calories
26 gProtein
55 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories849 kcal
Protein26 g
Carbohydrates55 g
Fiber14 g
Sugars23 g
Total Fat62 g
Saturated Fat7.4 g
Monounsaturated Fat27 g
Polyunsaturated Fat22 g
Omega-30.2 g
Cholesterol92 mg
Sodium1717 mg
Potassium1567 mg
Calcium145 mg
Iron2.7 mg
Magnesium110 mg
Phosphorus399 mg
Zinc5.7 mg
Copper1.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A51 mcg
Vitamin E8.1 mg
Vitamin K106 mcg
Vitamin B60.8 mg
Vitamin B1211 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.4 mg
Folate220 mcg
Choline34 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 219. The excerpt below is the record exactly as published.
STUFFED AVOCADO SALAD Cut avocados in half, remove stone, fill with shrimp or crab meat, mixed with Russian dressing
Cook this with the app: pantry check, scaling, and the assistant.