Asparagus Salad
From The Raleigh cook book, 1907
Add iced green peas for variation.
Presented as published in 1907. 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
92Calories
7 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein7 g
Carbohydrates17 g
Fiber5.4 g
Sugars6.9 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium438 mg
Potassium529 mg
Calcium67 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus132 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A72 mcg
Vitamin E2.2 mg
Vitamin K145 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate271 mcg
Choline47 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Asparagus Salad.—Ice cooked asparagus tips and mix them lightly with finely minced young onion. Serve ice-cold in little nests of tender lettuce leaves with a little French dressing poured over. A cream mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.