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Wholesome Summer Salad
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
587Calories
49 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein49 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat44 g
Saturated Fat8.3 g
Monounsaturated Fat28 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol150 mg
Sodium1317 mg
Potassium768 mg
Calcium36 mg
Iron5 mg
Magnesium47 mg
Phosphorus469 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E9.7 mg
Vitamin K6.1 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate11 mcg
Choline140 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 498. The excerpt below is the record exactly as published.
WHOLESOME SUMMER SALAD. Cut up a pound of beef into thin slices, and half a pound of white, fresh lettuce ; put in a salad bowl, season with a teaspoonful of salt, half that quantity of pepper, two tablespoonfuls of vinegar, and four of good salad oil
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