Asparagus Salad
From Principles of cooking, 1914
Presented as published in 1914. 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
67Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories67 kcal
Protein3.5 g
Carbohydrates12 g
Fiber4.5 g
Total Fat0.5 g
Sodium5.9 mg
Potassium667 mg
Calcium49 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus129 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin C22 mg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Niacin (B3)2.6 mg
Folate437 mcg
Water222 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 24. The excerpt below is the record exactly as published.
Asparagus Salad. — If fresh asparagus is not obtainable at a reasonable cost, remove the liquid from a can of blanched asparagus tips, and rinse well. Chop one pimento. Arrange six or eight stalks of asparagus
Cook this with the app: pantry check, scaling, and the assistant.