vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Tulip Salad
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
754Calories
13 gProtein
30 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories754 kcal
Protein13 g
Carbohydrates30 g
Fiber11 g
Sugars13 g
Total Fat66 g
Saturated Fat5.9 g
Monounsaturated Fat35 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium25 mg
Potassium1485 mg
Calcium98 mg
Iron3.4 mg
Magnesium146 mg
Phosphorus343 mg
Zinc4.3 mg
Copper1.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A207 mcg
Vitamin E2.7 mg
Vitamin K43 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate74 mcg
Choline33 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.
TULIP SALAD 4 ripe tomatoes Mayonnaise dressing 12 chopped pecans Lettuce
Cook this with the app: pantry check, scaling, and the assistant.