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Turquoise Salad

Name: Turquoise Salad
Yield: 4 servings
Ingredients: Use pineapple in the place of the apple; serve in a mound on a bed of lettuce leaves; garnish with stars cut from the pimentos

From Kirmess cook book, 1907

Serves 4

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

30Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories30 kcal

Protein1.2 g

Carbohydrates6.2 g

Fiber0.2 g

Sugars0.8 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium25 mg

Potassium225 mg

Calcium22 mg

Iron0.2 mg

Magnesium11 mg

Phosphorus30 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C8.3 mg

Vitamin A8.5 mcg

Vitamin E0 mg

Vitamin K31 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate1.5 mcg

Choline0.7 mg

Caffeine0 mg

Water154 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.

TURQUOISE SALAD.* Use pineapple in the place of the apple; serve in a mound on a bed of lettuce leaves. Garnish with stars cut from the pimentos

Cook this with the app: pantry check, scaling, and the assistant.