vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Asparagus Salad
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
89Calories
0 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein0.3 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0.1 g
Total Fat9.4 g
Saturated Fat1.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat5.6 g
Omega-30.7 g
Cholesterol5.3 mg
Sodium80 mg
Potassium37 mg
Calcium3.6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus9.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline4.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 56. The excerpt below is the record exactly as published.
Scrape it thor- oughly, boil till soft (about thirty -five minutes), lay away carefully till cold, then make French or mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.