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Asparagus Salad
From The Cook County cook book, 1912
Serves 6
A versatile salad that can include a variety of ingredients.
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
108Calories
6 gProtein
18 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein5.5 g
Carbohydrates18 g
Fiber3.8 g
Sugars2.9 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol13 mg
Sodium323 mg
Potassium707 mg
Calcium77 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A90 mcg
Vitamin E0.3 mg
Vitamin K34 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate122 mcg
Choline5.2 mg
Caffeine0.3 mg
Water296 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 301. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. — Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shred- ded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced tur- nips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl
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