Water Lily Salad
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
568Calories
42 gProtein
24 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein42 g
Carbohydrates24 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium469 mg
Potassium1212 mg
Calcium235 mg
Iron3.8 mg
Magnesium68 mg
Phosphorus631 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K124 mcg
Vitamin B60.6 mg
Vitamin B123.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.5 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water797 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 22. The excerpt below is the record exactly as published.
WATER LILY SALAD Six hard boiled eggs. Mayonnaise dressing. Lettuce
Cook this with the app: pantry check, scaling, and the assistant.