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Sunflower 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
226Calories
4 gProtein
13 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein4.2 g
Carbohydrates13 g
Fiber6.5 g
Sugars1.3 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat11 g
Omega-31.3 g
Cholesterol11 mg
Sodium272 mg
Potassium449 mg
Calcium55 mg
Iron1.6 mg
Magnesium72 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C14 mg
Vitamin A5.2 mcg
Vitamin E1 mg
Vitamin K59 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate83 mcg
Choline50 mg
Caffeine0 mg
Water107 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.
SUNFLOWER SALAD. Mrs. Bess Blackburn Grier, San Francisco, Cal. Boil artichokes until tender, chill thoroughly. Cut the heart out in little chuncks, saving enough of the best outer leaves to form a sunflower on individual plates. Fill centers with pieces completely covered with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.