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A Cooking School Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. D. C. Daniels, Arlington Heights, 111.
Presented as published in 1912. 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
114Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein3.2 g
Carbohydrates25 g
Fiber2.6 g
Sugars5.4 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium663 mg
Calcium127 mg
Iron0.9 mg
Magnesium47 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K147 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.9 mcg
Choline4.2 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 311. The excerpt below is the record exactly as published.
A COOKING SCHOOL SALAD.— Shred and soak a cabbage. Peel a tomato, cut it into halves and press out the seeds, then chon it fine. Remove the seeds from a pepper and cut it into fine shrrd^. At serving time, drain and dry the cabbage. Pare and slice 1 tart aople. Put a layer of the cabbage in the bottom of the salad bowl, then a little apple, a sprinkling of tomato, pepper. 1 tablespoon of chopped onion
Cook this with the app: pantry check, scaling, and the assistant.