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Asparagus Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
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
41Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.7 g
Carbohydrates6.9 g
Fiber0.4 g
Sugars1 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium138 mg
Potassium254 mg
Calcium25 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K46 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate28 mcg
Choline3.9 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. Cut tips from asparagus. Place 3 or 4 tips on lettuce leaves. Garnish with strip of red pepper and French dressing, or salad dressing
Cook this with the app: pantry check, scaling, and the assistant.