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A Quick Salad
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
504Calories
11 gProtein
88 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein11 g
Carbohydrates88 g
Fiber13 g
Sugars4.8 g
Total Fat14 g
Saturated Fat1.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium12640 mg
Potassium2082 mg
Calcium118 mg
Iron5 mg
Magnesium125 mg
Phosphorus277 mg
Zinc1.5 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A3.4 mcg
Vitamin E4.8 mg
Vitamin K30 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate70 mcg
Choline56 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 56. The excerpt below is the record exactly as published.
A Quick Salad. Slice half dozen large cold boiled potatoes; put into salad dish and season as follows: two tablespoonfuls best salad oil, add half teaspoonful sugar, same of pepper, made mustard and 112 New Century Cook Book. salt and about same of Royal celery salt, which improves it greatly, rub to smooth paste and whip in teaspoonfuls at a time live teaspoonfuls vinegar
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