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Asparagus Salad
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
16Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein2.7 g
Carbohydrates1.7 g
Fiber1.4 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium216 mg
Potassium155 mg
Calcium16 mg
Iron0.5 mg
Magnesium9 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A36 mcg
Vitamin E1.1 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate121 mcg
Choline19 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.
Asparagus Salad. Use cooked or canned asparagus
Cook this with the app: pantry check, scaling, and the assistant.