Water Lily Salad
From The Carbon County cook book, 1926
Recipe by MRS. DRUCILLA J. POW HEB.
Presented as published in 1926. 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
470Calories
41 gProtein
6 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein41 g
Carbohydrates5.9 g
Fiber3 g
Sugars2.1 g
Total Fat31 g
Saturated Fat9.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.4 g
Omega-30.4 g
Cholesterol1116 mg
Sodium1725 mg
Potassium525 mg
Calcium211 mg
Iron6.4 mg
Magnesium68 mg
Phosphorus666 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C0.3 mg
Vitamin A497 mcg
Vitamin E3.5 mg
Vitamin K2.3 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate146 mcg
Choline882 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 46. The excerpt below is the record exactly as published.
Water Lily Salad. 6 eggs boiled hard, remove yolks, cut the whites into pieces lengthwise. Select large nasturtium leaves and arrange the strips of whites on the leaves to represent petals. Mash yolks thoroughly adding 4 tablespoons mustard, 14 teaspoon salt and 14 teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.