Summer Salad
From Table Talk's illustrated cook book, 1906
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
859Calories
12 gProtein
25 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories859 kcal
Protein12 g
Carbohydrates25 g
Fiber11 g
Sugars4.7 g
Total Fat86 g
Saturated Fat7.3 g
Monounsaturated Fat48 g
Polyunsaturated Fat26 g
Cholesterol0 mg
Sodium239 mg
Potassium1137 mg
Calcium197 mg
Iron3 mg
Magnesium170 mg
Phosphorus381 mg
Zinc5.6 mg
Copper1.4 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A3.5 mcg
Vitamin E1.7 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate26 mcg
Choline48 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 24. The excerpt below is the record exactly as published.
SUMMER SALAD — mcipb on opposits pack. SHAMROCK SALAD— RKciPi ox opposits pags. SALADS 89 SUMMER SALAD. Pare, eye, slice and cut a ripe pineapple in cubes; slice tender celery. To each pint mix in a half pint of broken pecan nuts ; moisten with mayonnaise. Mound up, mask with mayonnaise and garnish with pecan nuts, sliced pimolas, young German lettuce and sliced hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.