Americanlunchgluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Turkey Salad
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
60Calories
3 gProtein
6 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein2.8 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.4 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Cholesterol47 mg
Sodium91 mg
Potassium255 mg
Calcium34 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.8 mcg
Choline37 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 288. The excerpt below is the record exactly as published.
Turkey Salad Cooked turkey. Celery. I Mayonnaise sauce. 1 or 2 hard boiled eggs, j Lettuce
Cook this with the app: pantry check, scaling, and the assistant.