Water Lily Salad

Name: Water Lily Salad
Ingredients: Cut a hard-boiled egg through lengthwise; Mash half of the yolk through a strainer; add enough boiled dressing to season well; Arrange on a plate of lettuce; sprinkle the crumbed yolk over the salad

From Science of food & cookery, 1921

Presented as published in 1921. 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

201Calories

12 gProtein

21 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories201 kcal

Protein12 g

Carbohydrates21 g

Fiber0 g

Sugars0.2 g

Total Fat7.5 g

Saturated Fat2.4 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol278 mg

Sodium172 mg

Potassium912 mg

Calcium124 mg

Iron1.3 mg

Magnesium44 mg

Phosphorus247 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A112 mcg

Vitamin E0.7 mg

Vitamin K123 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate36 mcg

Choline217 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 107. The excerpt below is the record exactly as published.

WATER LILY SALAD Cut a hard-boiled egg through lengthwise. Mash half of the yolk through a strainer. Put the other half yolk into a dish, and mash with a fork, adding enough boiled dressing to season well. Cut each half of the cooked white into three pieces lengthwise, to represent petals. Arrange on a plate of lettuce. Place a spoonful of the yolk mixture in the center, sprinkle the crumbed yolk over the salad

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