vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Water-Lily Salad
From The Institute cook book, 1913
Serves 2
Or lay a large green leaf on each individual plate and make a small lily with each egg.
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
352Calories
21 gProtein
11 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein21 g
Carbohydrates11 g
Fiber0 g
Sugars0.6 g
Total Fat24 g
Saturated Fat6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat8.6 g
Omega-30.1 g
Cholesterol558 mg
Sodium322 mg
Potassium626 mg
Calcium127 mg
Iron2.8 mg
Magnesium37 mg
Phosphorus358 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E3.1 mg
Vitamin K65 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 75. The excerpt below is the record exactly as published.
WATER-LILY SALAD 1 head lettuce 6 hard-boiled eggs Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.