vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Surprise Salad
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
69Calories
2 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein2.1 g
Carbohydrates9.1 g
Fiber3.7 g
Sugars0.5 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol1.8 mg
Sodium61 mg
Potassium435 mg
Calcium76 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K8.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate89 mcg
Choline2.8 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 333. The excerpt below is the record exactly as published.
SURPRISE SALAD. Peel medium-sized tomatoes and empty their contents; now take some cabbage and celery and hash up very fine; add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and a pinch of red pepper
Cook this with the app: pantry check, scaling, and the assistant.